wisdoms develop their own healing soups. indulgent oh! it is rich in garlic bacon and creamy broth. it has been known to bring comfort and warmth with each passing season. but heed my warning: like nynaeve, these flavors are not delicate. #TheWheelOfTime #WotEats #TwitterOfTime pic.twitter.com/4QQjlZnpY2
— winespring 🚀✨ (@winespringcafe) September 13, 2023
Mistress Barran taught me well.
He did not think anyone needed to look after Nynaeve; around Nynaeve, to his mind, other people needed someone to look after them.
ingredients
directions
1 head of garlic
2 teaspoons extra virgin olive oil
pinch of salt
½ tablespoon extra virgin olive oil
5 slices of bacon, diced
1 yellow onion, diced
1 pound hot Italian sausage
6 cups low sodium fat-free chicken broth
salt and pepper - to taste
1 pound potato gnocchi
2 cups kale, chopped
½ cup heavy cream
shredded parmesan - as desired
Place oven rack on the top slot and preheat to 400 degrees. Remove papery outer layers of whole garlic - do not separate
Cut the top to expose individual garlic cloves - about ¼ inch. Place on a baking sheet and drizzle with olive oil. Sprinkle a pinch of salt and ermahgerd its ready for the oven.
Bake for 20 minutes or until the cloves are browned and soft to the touch. Allow cooling if time permits.
Soup
In a 5 quart dutch oven or non-stick pot heat oil over medium-high heat. Sauté diced bacon and onions for approximately 4 minutes.
Add sausage and cook until no longer pink, about 5 minutes. Slowly stir in chicken broth. Add salt and pepper, to taste. Bring to boil then reduce heat to medium-low.
Add gnocchi, separating the individual pieces. Stir in kale then let simmer for five minutes - stirring occasionally to prevent the bottom from burning. Add heavy cream and continue cooking for two minutes.
Remove from heat. By now the garlic should be done roasting - if cooled, use your fingers to squeeze the garlic until the individual cloves slip from (or mush from) their skins. Then add to the soup. Stir-it-up. Ladle soup into soup bowls, top with parmesan and indulge yourself!
ingredients
1 head of garlic
2 teaspoons extra virgin olive oil
pinch of salt
½ tablespoon extra virgin olive oil
5 slices of bacon, diced
1 yellow onion, diced
1 pound hot Italian sausage
6 cups low sodium fat-free chicken broth
salt and pepper - to taste
1 pound potato gnocchi
2 cups kale, chopped
½ cup heavy cream
shredded parmesan - as desired
directions
Oven Roasted Garlic
Place oven rack on the top slot and preheat to 400 degrees. Remove papery outer layers of whole garlic - do not separate
Cut the top to expose individual garlic cloves - about ¼ inch. Place on a baking sheet and drizzle with olive oil. Sprinkle a pinch of salt and ermahgerd its ready for the oven.
Bake for 20 minutes or until the cloves are browned and soft to the touch. Allow cooling if time permits.
Soup
In a 5 quart dutch oven or non-stick pot heat oil over medium-high heat. Sauté diced bacon and onions for approximately 4 minutes.
Add sausage and cook until no longer pink, about 5 minutes. Slowly stir in chicken broth. Add salt and pepper, to taste. Bring to boil then reduce heat to medium-low.
Add gnocchi, separating the individual pieces. Stir in kale then let simmer for five minutes - stirring occasionally to prevent the bottom from burning. Add heavy cream and continue cooking for two minutes.
Remove from heat. By now the garlic should be done roasting - if cooled, use your fingers to squeeze the garlic until the individual cloves slip from (or mush from) their skins. Then add to the soup. Stir-it-up. Ladle soup into soup bowls, top with parmesan and indulge yourself!
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