Time 1h Yield 12 serving(s) Number Of Ingredients 13 Steps:
In a large stock pot, cook the bacon until somewhat done. Add the onion and saute until almost caramelized (golden color). Add chicken stock and water, then bring to a light boil and add potatoes. Cook Italian sausage (with casings removed) separately in a skillet. When nearly done add garlic to the pan and cook until sausage is done and the consistency of ground beef. Add mixture to the stock. When the potatoes have softened, gently press some of them to the side of the pan to thicken the soup; leaving some whole. Add fat free half and half, spinach, salt, aniseed, and peppers.
Time 1h Yield 8 serving(s) Number Of Ingredients 14 Steps:
Bring chicken stock and water to a light boil and add potatoes. In a skillet (preferably cast iron or enameled cast iron) cook bacon until somewhat done and remove (but do not add bacon to the soup, save for a BLT or something). Sauté the onion in the bacon rendering until almost caramelized (golden color). Remove and put in boiling stock. In the same skillet add olive oil and cook Italian sausage (with casings removed). Add garlic with the sausage and cook until sausage is done and the consistency of ground hamburger meat. Add mixture to the stock. By this time check to see if potatoes are cooked by trying to squish them on the side of the stock pot. When they are done reduce heat and add cream and Swiss chard, salt, anise, red pepper, black pepper. Serve with garlic bread or corn bread (or even better an herbed Parmesan corn bread).
