Toscana Soup

Cheryl's first "sweet tooth" experience, August 20, 1968

Saudi Kapsa in Anchorage, Summer 1986

1-10-10

After reading what others have submitted I wish I had a really fabulous chili recipe to submit! One of the funniest memories I have of Isle Royale was when it was Pioneer Day and the chili that was cooked over the open fire in the fireplace BURNED. We all had to eat it because Mom said, “The pioneers would have eaten it.” I don’t have a chili recipe to submit, but I do have a fantastic recipe for Toscana Soup. This recipe uses cavolo greens, also known as kale. One of the things that I have come to appreciate even more about my childhood, now that I am a mother, is the way Mom and Dad introduced many different flavors and varieties of food to us. John and I have continued this practice with our children and I appreciate their willingness to try new things. We discovered that we love kale in soup and it also happens to be very good for you. Thank you Mom, for teaching me how to cook. Thank you for the wonderful meals that you provided for us and the quality family time that we spent around the dinner table. (This does not include the painful hours that Kirsten spent trying to finish her dinner. Ha, Ha.)

Love, Your daughter Cheryl

Toscana Soup

2-¾ c. chicken stock or broth

¼ c. heavy cream

1 medium potato

2 c. chopped kale

½ pound spicy Italian sausage

¼ t. salt

¼ t. crushed red pepper flakes

1. Grill or saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about ½-inch thick, or make the sausage into meatballs and cook until done. Drain the fat off the sausage and set aside.

2. Combine the stock and cream in a saucepan over medium heat.

3. Slice the unpeeled potato into ¼-inch slices, then half or quarter the slices and add them to the soup.

4. Add the spices and cooked sausage. Let the soup simmer until the potatoes are cooked but not mushy. Stir occasionally.

5. Add the kale the last few minutes before the soup is done. The kale is best not overcooked. It makes the soup very colorful and lovely.

Optional: If you don’t want the soup to be so spicy, you can add mild sausage and cut down on the amount of red pepper flakes.

We usually double this recipe.

by Cheryl, Barbara's daughter