Mount Pleasant Magazine May/June 2021

www. Char l es tonWomen . com | www. Char l es tonWomenPodcas t . com | www. ReadCW. com CW lowcountry cuisine Ingredients 1 pound Italian sausage, spicy or mild 6 slices bacon, finely chopped 3 tablespoons vegetable or grapeseed oil 12 garlic cloves, lightly smashed 2 celery stalks, diced 1.5 cups diced sweet onion, such as Vidalia or Walla Walla 10 to 12 small yellow potatoes, quartered, such as Baby Dutch Yellow Leaves of 4 or 5 fresh thyme sprigs 4 cups chopped Tuscan kale, baby kale or another similar green of your choice ½ teaspoon salt Lots of freshly cracked black pepper ¾ cup dry white wine 32 ounces low sodium chicken stock 2 cups half and half (plus more as needed) Directions 1. Place a large, heavy-bottomed pot over medium-high heat and add the sausage. Allow it to brown deeply on one side – just don’t mess with it – and then break it up and flip it/stir it to brown all sides; it takes 5 to 7 minutes. Transfer the sausage to a paper towel-lined plate/tray and set aside for now. 2. In the same pan over the same heat, cook the bacon until nice and crispy; 3 or 4 minutes. Transfer to a paper towel-lined tray/plate for now. Don’t drain the pan. 3. With the pot now over low heat (as low as it will go), add the extra oil (this will prevent smoking and will better soften/toast the garlic). Add the smashed garlic cloves to the pot with the bacon grease + oil. 4. Stirring very frequently, allow the garlic to gently toast (we’re mimicking the flavor and consistency of roasted garlic). This should take about 5 minutes. When the cloves look lightly browned, a little shriveled and are fork-tender or squishy, transfer them to a small bowl and cover with plastic wrap so they’ll steam. Drain all but 2 tablespoons of the garlicky, bacony oil. 5. Set the heat to medium and add the celery, onion, potatoes, thyme and kale. Season with ½ teaspoon salt (no more) and lots of pepper. Cook, stirring occasionally, for 5 minutes. Add the wine and cook for 2 minutes, allowing the alcohol to cook away. Add the stock. 6. Using a fork or your fingers, smash and break up the garlic cloves until you have a paste. Add this to the pot — they will sort of melt right in and get sweeter and amazing as the soup simmers. Simmer the soup, uncovered, over Toasted Garlic Zuppa Toscana low heat for 20 to 25 minutes, or until the potatoes are very tender. 7. Add the sausage and half and half to the pot and allow the soup to heat through. Taste and season to your liking. If it’s too salty, add more half and half. Serve hot, topped with the reserved bacon, and enjoy. This will keep covered in the fridge for up to 5 days. You can freeze it in freezer bags for up to 3 months. Notes -This soup could get way too salty if you add any more than I’ve called for. Be conservative and then salt as needed at the end. - If you can’t find small yellow potatoes, you can purchase 3 or 4 larger yukon golds (or something similar) and simply cut them into small, bite-sized pieces. - If you don’t feel like it, you can skip the garlic step here and substitute 2 to 3 tablespoons of pre-roasted garlic paste from your grocer’s produce department. Photo by Hungr y Ghos t Photography.