Zuppa Toscana with Sunflower Shoots
This Zuppa Toscana with Sunflower shoots is definitely going to be making it on the soup rotation this winter! Substituting sunflower shoots for traditional kale was a WIN!
*When cooking with microgreens and shoots it is best to add them at the very end to maintain their structure. The sunflower shoots add a juicy almost noodle like burst of freshness to the soup.
Servings: 6
Ingredients
1 pound Italian sausage
1 teaspoons red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
3 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 medium potatoes, 3 thinly sliced, 3 cut into 1 inch chunks
1 cup heavy cream
2oz Fiddlehead Farm Sunflower Shoots
Directions
Cook the Italian sausage and red pepper flakes in a Dutch oven or stock pot over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook the bacon in the same pot over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the pot. Add in the onions and garlic and cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the pot with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Stir in the sunflower shoots just before serving.
ENJOY!