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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Italian Sausage and Escarole Soup
Contributed by: Annelle Williams
  • 2 medium onions, diced
  • 2 slices bacon, diced
  • 3 garlic cloves, minced
  • 8 cups chicken broth
  • 4 medium potatoes, peeled, cut in half length-wise, then cut into 1/4-inch slices
  • 3 cups fresh escarole leaves, torn into strips
  • 1 pound Italian sausage, cut into 1-inch diagonal slices and sautéed
  • 1 cup heavy whipping cream

Place onions and bacon in saucepan and cook over medium heat until onions are transparent. Add garlic and cook for another minute.
Add chicken broth and potatoes. Simmer for 15 minutes.
Sauté sausage while potatoes are cooking. Add sausage and escarole to soup.
Add whipping cream, simmer for 5 minutes, and serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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