Well, celebrate, of course!
So, after cashing the check, Holly (my sister) and I took the bus straight to the nearest Olive Garden. I felt so grown-up at the time. I was earning my own money and of course, promptly spending everything I had. It was so freeing; having my own money; doing whatever I wanted, when I wanted...(of course shortly thereafter I also learned about responsibility, bills, and "rent".)
The day my diploma arrived, I took the bus to the nearest Olive Garden and celebrated.
I was spotted at Olive Garden's for years thereafter....driver's licenses, cars, birthdays, boyfriends, any reason to celebrate, I was there.
I loved their stucco walls and the wrought iron near the bar, fake plants, some pictures of faraway fields I could only assume were in Italy..
I was never very adventurous in ordering during my many visits. My dinner consisted of the Tour of Italy every single time until one day, something odd happened...
I ordered soup.
It wasn't just any old soup either...it had sausage and kale. At the time I had no idea kale was even edible. It was something that lined salad bars to make them pretty.
Toscano Soup.... I was in heaven. All of a sudden I found more and more reasons to celebrate.
Passing exams, Olive Garden....Making full stops at every stop sign, Olive Garden.....Showing up to work less than 15 minutes late, Olive Garden....The sun came out....Olive Garden.
The lowest points were when I started celebrating for others...my mothers friends, distant cousin (whom I had never met) graduated....Olive Garden.
Something had to be done...
Somewhere in the middle of my obsession I learned to cook and eventually came up with my own version of their Toscano Soup.
It's so much better now. I have an entire pot to myself that last for days and I can secretly feed my Olive Garden addiction without anyone knowing....learning to cook is a great thing.
So without further adue, I leave you with my own version of their soup. I, however, am not responsible for any addictions it may cause. You have been warned.
*This makes a big pot. Enjoy with your friends and family!*
Tuscano Zuppa
Ingredients
1 Pkg Pancetta
3/4 lb Hot Italian Sausage
3/4 lb Sweet Italian Sausage
1 Onion, Chopped
3 Tbsp Butter
3 Tbsp Flour
3 or 4 Potatoes of the Waxy Variety (washed and chopped)
3 or 4 Potatoes of the Waxy Variety (washed and chopped)
Kale
1 Cup Half and Half (room temperature)
1/2 Cup Milk (room temperature)
1/2 Cup Milk (room temperature)
2 quarts Low Sodium Chicken Broth
Saute Pancetta over medium heat in a large stockpot.
Remove and "degrease" on a paper towel.
Remove and "degrease" on a paper towel.
Cook sausage in the same stockpot of medium heat.
Remove from pot and "degrease" on paper towels.
Add chopped onions and let cook until soft.
Add 3 tablespoons of butter to the grease left over.
Add 3 tablespoons flour (or a tiny bit more so it absorbs the grease.)
Let cook for a few minutes so the flour taste dissipates.
Add 1 cup of half and half slowly, while whisking the entire time.
Add 1/2 cup of milk and let cook until thick, like chowder.
Slowly add chicken broth to your soup.
Your soup will no longer be as thick but by making the roux first and adding the milk there is less of a chance it will separate.
Add your chopped potatoes, cover, and let simmer for about 15 minutes until potatoes are fork tender.
Add the sausage and pancetta back into your pot.
Add the kale. Let soup come to a simmer to warm the meat and cook the kale slightly, about 10 minutes.
You want the kale to stay a bright green so turn off the heat sooner than you think it might need.
The residual heat will leave the kale with a velvety texture.
Taste and season with salt and pepper.
Slice a loaf of fresh baked Italian bread.
And until next time, Eat Well, My Friends..
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