Last week I made some “Zupa Tuscana,” a complete ripoff of one of the soup choices from Olive Garden. For those of you not addicted to breadsticks, this is a potato and kale soup, with chunks of sausage. My home version was with homemade stock, and I actually went out and bought kale for it, something I swore never to do after having a glut of it two summers ago when our CSA would bring 2 or 3 bunches of it a week.
The soup was pretty good, got a thunbs up from DH, who is not usually a soup lover, unless that soup is called chili, and smothering a burrito. I decided to make it again, but make it less…soupy. I wanted it to have a mashed potato vibe… I believe there’s and English dish called bubble and squeak, which is mashed potatoes and cabbage (English food!? Too ethnic?) which I have read about, but never tried. The name is interesting, anyway.
So, I peeled and sliced some potatoes, set them up to boil with boullion to cover.
I’m out of homemade stock, and Better than Boullion is a good substitute. If you’ve never tried it, do. The name is accurate, it is better than boullion.
I then sliced some kale into thin strips, and put it in when the potatoes were almost tender. After a week in the fridge, the kale was a little the worse for wear- what was too gross for the soup went into the compost bucket, with a little leaf for the hermit crabs. Once the potatoes were all the way tender, I mashed them without draining off the broth. I added some pre-cooked Italian sausage at this point. No photos of those- I tried, but they all came out weird. I usually fry up a batch of Italian sausages at one time, and put the extras in the freezer.
The texture of the soup is somewhere between soup and side dish- serve in a bowl rather than a plate. With unlimited breadsticks, if you have them…mmmm, wish I had unlimited breadsticks.