ciao! cooks
Wouter Gorter
Sana Souphouse
RECIPE INSPIRATION
In 2014, co-owners Wouter and Andre Dabrowski married
their backgrounds in sustainable agriculture, microbiology
and economics to open the doors to a downtown soup
bistro. The owners credit Andre's mother for many recipes
and top secret ingredient, imported Russian salt. Using
simple, fresh food as the foundation, the cooks push out
hearty soups that include classic and seasonal favourites.
Zuppa Toscana
Health intentions do not go
ignored in this decadent creamy
broth.
INGREDIENTS
4 Tbsp vegetable salt
1 tsp all spice
1 tsp black pepper
1 Tbsp fennel seed
3 garlic cloves, fi nely chopped
6 spicy Italian pork sausages
6 potatoes, cubed
3 carrots, sliced
1 bunch kale, chopped
1/4 cup whole cream
1 Tbsp unsalted butter
2 Tbsp paprika
METHOD
1. Bring large pot of water to
boil and season with vegetable
salt, all spice and black pepper.
2. Add garlic, carrots, potatoes
and sausage to pot.
3. Cook until the carrots and
potatoes are tender.
4. Remove sausage, slice
into rounds and transfer into
a skillet. Once brown, add
sausage back to pot.
5. Add kale. Stir in whole
cream, butter and paprika.
Serve warm.
Yield 4 servings
ciao! / feb/mar / two thousand eighteen
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