ZUPPA DU JOUR
I received an email from the www.sparkrecipes.com website this morning with this recipe featured. Here is what the chef says: Fantastic soup, try with other veggies that you like! NOTE: The only change that I am going to try is to use Jennie-O Lean Turkey Bacon.
Provided by senseicheryl
Categories Stocks
Time 15m
Yield 8 bowls of soup, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large stock pot, cook bacon until most of fat rendered. Add onions, garlic, carrots, celery, mushrooms and cook until onions transparent.
- Add red pepper flakes, oregano, basil and salt and pepper.
- Add chicken stock and stewed tomatoes.
- Bring to a boil, and add pasta.
- Cook until al dente.
- Check for seasoning and adjust if needed.
Nutrition Facts : Calories 154.9, Fat 8.2, SaturatedFat 2.6, Cholesterol 11.6, Sodium 395.2, Carbohydrate 17.4, Fiber 2.6, Sugar 7.5, Protein 4.6
COPYCAT ZUPPA TOSCANA
We were so smitten with Olive Garden's most popular soup, we decided to crack the code so that we could make it ourselves on those days that we just can't get there.
Provided by Food Network Kitchen
Time 1h10m
Yield 12 cups
Number Of Ingredients 11
Steps:
- Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
- Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
- Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.
ZUPPA DI MARE (SEAFOOD SOUP)
This recipe uses a variety of fresh seafood, so you can use them all or just what you want or have available. It is very important to prepare all the ingredients beforehand since it cooks so quickly. The last thing you want to do is overcook the lovely seafood. The inspiration for this soup is a recipe from chef Jamie Adams of Veni Vidi Vici in Atlanta, Georgia. Serve with crusty bread.
Provided by threeovens
Categories European
Time 30m
Yield 8 appetizer servings, 4 serving(s)
Number Of Ingredients 16
Steps:
- In a food processor, chop garlic and anchovies; add 2 tablespoons parsley, red pepper flakes, oregano and 2 tablespoons olive oil.
- Process to form a loose paste (I had to add more of the olive oil - add up to 2 more tablespoons to process).
- In a large saucepan or Dutch oven, saute softrito, over medium heat, until the garlic pieces are golden and it sizzles.
- Stir in the mussels and clams, tossing to coat in sofrito.
- Add wine, increase heat to medium high, and cook until reduced by half.
- Stir in stock, tomato sauce, and saffron; return to a simmer.
- Add diced fish and cook one minute.
- Add scallops, cook one minute.
- Add shrimp, cook one minute.
- Add squid; taste for seasonings.
- By this time the shells should have opened (sometimes the shellfish, especially the mussels, open before this point and I remove them so they don't get rubbery, then return them at the end), if not cover for a minute or so, until they open; discard any shells that do not open.
- Drizzle 2 tablespoons olive oil over soup and garnish with remaining parsley.
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