Kaysie Fry, left, and Kelli Williams.
Kelli Williams had an important reason to perfect her Italian soup recipe.
Her best friend, Kaysie, asked her to.
Williams, 41, of Cedar Hill, said the selection of Kaysie’s Favorite Soup as a finalist is the perfect way to honor the memory of her late friend.
“When she was alive, Kaysie would go to Olive Garden and she loved the Zuppa Toscana Soup,” Williams said. “She wanted me to try to make her this soup.”
Williams did some research and made trial batches of soup before landing on the recipe that Kaysie loved.
“I love to cook. It’s a passion of mine to cook and try new things,” Williams said. “Kaysie knew who to ask for her soup.”
Four years ago, Williams moved from West Virginia to Cedar Hill. Among the Jefferson Countians she met were Robert and Judy Duncan, perennial contestants in the Leader’s annual recipe contest. The Duncans encouraged Williams to enter her recipes.
After the recipe deadline passed, Williams said, she and the Duncans have been checking with each other to see if they had heard from the newspaper. Williams said she was pleased to learn that Robert Duncan’s Reconstructed Deviled Eggs recipe is a finalist in the appetizer category.
“I’ve had those,” she said. “They are delicious.”
Williams entered her limit of five recipes – one in each category. But she said she secretly hoped Kaysie’s Favorite Soup would be chosen.
“She just absolutely loved the soup,” Williams said.
The mixture of Italian sausage, cream and potatoes works perfectly, she said.
“It’s a nice combination of flavors.”
Williams said she doesn’t make Kaysie’s Favorite Soup as often as she should.
“I like to try new things,” she said. “I’m always coming up with something new.”
Kaysie’s Favorite Soup
Kelli Williams, Cedar Hill
3 slices bacon
1 pound sweet Italian sausage
1 pound spicy Italian sausage
1 tablespoon olive oil
2 shallots, chopped fine
10 ounces kale, chopped
1 1/2 pounds small potatoes, scrubbed and quartered
1 cup sherry
5 cups garlic broth (Made with Better Than Bouillon Roasted Garlic)
1 tablespoon minced garlic
1 teaspoon each onion powder, season salt, black pepper, Italian seasoning, oregano, garlic powder
1 package Boursin garlic and herb cheese
1 cup heavy cream
In saucepan over medium heat, cook bacon until crisp; remove and reserve. Cook sausage in same pan until browned; remove from pan and reserve. Add oil to pan; add shallots and cook until translucent. Add minced garlic; saute 1 minute. Add sherry and cook another 3 minutes. Pour garlic broth and potatoes into large pot; cook until potatoes are tender. Add reserved sausage and bacon; combine well. Add all seasonings and kale; simmer 20 minutes. Once all flavors have married, add in cheese and stir until combined. Slowly add in cream, stirring constantly. Serve with a garnish of Parmesan cheese and a few red pepper flakes.
