When we owned Vintage Farmer and created our Bisto "Retro Market" this soup was our #1 best seller. What I love about this soup is it can be so versatile. Are you dairy free? Use rice milk with coconut cream. Or Almond milk and add sweet rice flour to thicken. Your are vegan, don't use the bacon and sausage use flavored tofu or a vegan meat replacement. Use coconut oil instead of the butter. And really add any veggies you love! The flavors soak into the broth and the taste is layered. Serve this with our easy to make dinner rolls and your taste buds will do a happy dance! Extra benefit all, it is gluten free! Oh and tune in to next week because those dinner rolls are next on our baking list!
The base to creating your favorite soup!
Pre-cook
1 cup italian sausage
1/2 lb bacon
Saute:
1 large potato diced- for color I used a purple viking potato, there are also blue potatoes!
2 cups diced carrots
2 cups combination of leeks, green onion, and red onion
6 grated large garlic cloves
When potatoes are soft add:
4 cups combined kale ( remove ribs ) and spinach or swiss chard, bok choy, dandalin leaves, or your creative selection of greens!
add in the pre-cooked sausage and bacon cook until warm
6 1/2 cup chicken broth
add all ingredients to the broth and continue to cook until potatoes and carrots are soft
add:
1 cup asiago cheese or another stronger flavored cheese
1 cup half and half
stir until cheese is melted and serve
add tabasco sauce, salt and pepper to taste
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