The Much Requested Zuppa Tuscana

This is hands down my most favorite soup ever and yes I do mean ever!  It may be pessimistic to say, but I do not believe I will ever have any other soup that will make me smile wider than this one.  I’ve tried several variations of this beloved Olive Garden soup, but I feel this is the best and probably the closest approximation to the original recipe.  I guarantee one spoonful and you’ll thank me!

Ingredients:

• 1 Pound Ground Italian Sausage
• 1 ½ Teaspoon Crushed Red Pepper Flakes
• 1 Large White Onion, diced
• 4 Tablespoons Bacon Pieces
• 2 Teaspoons Garlic, finely minced or pressed
• 10 Cups of Water
• 5 Chicken Bouillon Cubes*
• 1 Cup Heavy Cream
• 3 Large Russet Potatoes, diced
• ¼ - ½ Bunch of Kale, torn into smaller pieces (about 1-2 inches)

Source: www.tuscanrecipes.com  - Thank you Lourdes Flores!

Preparations:

            In a large pot, sauté the Sausage and Crushed Red Pepper.  Once cooked, drain the excess the fat, remove to a plate and refrigerate while you prepare the other ingredients.  

            In the same large pot, sauté the Onions, Bacon, and Garlic for about 15 minutes – just until the Onions are soft.

            Mix together the Chicken Bouillon and Water.  *I prefer to use a bouillon paste, specifically “Better than Bouillon.”  They make several different kinds, beef, chicken etc.  I liken it to liquid gold and highly recommend you try it.  I think it gives a much richer, robust flavor overall.  If you do decide to go this route – I usually heat 2 cups of water to boiling in the microwave and add 2 Tablespoons of the Better than Bouillon to the hot water and stir to combine.

            Add the Water and Bouillon to the pot with the Onions, Bacon and Garlic.  Bring this to a boil and add the Potatoes.  Cook until soft, just about ½ an hour.

Once cooked, add the Heavy Cream to the pot and cook until thoroughly heated.  Now add back in the Sausage and stir to combine. Add the Kale just before serving and stir.

If you don’t fall in love with this soup and offer homage to the soup Gods, just stop reading this blog now.  There will be nothing else that I can offer you and that just makes me sad, sad, sad.  But then I think about this soup and I’m over it!

E-Dog's Buffalo Chicken Soup

I don’t typically get requests.  Aquaman is pretty much content to act as my recipe guinea pig – something I am eternally grateful for.  So I was a little nervous, but mostly honored when Aquaman’s brother, know known as E-Dog, called and asked that I make him Buffalo Chicken Soup.  Soup, what?!?  I mean, I’m sure a lot of us have had the dip, but not the soup.  Okay, okay, this being my first request I was super excited, the only down side, I’m no expert in Buffalo Chicken.  I love wings, but I don’t believe I’ve ever had a Buffalo Chicken Sandwich. 

So where to begin?  Well, my co-worker, Mrs. F, and I looked at several recipes – I had no idea there were other crazy people that had already attempted this soup, goes to show what I know!  We got some really good ideas, but I decided I didn’t want to follow just one recipe, rather combine the best from all of them.  So here’s my take on Buffalo Chicken Soup…

Ingredients:

• 1 large Onion, chopped
• 2 large Carrots, chopped,
• 3 Celery Stalks, chopped
• 3 small Red Potatoes, scrubbed and cubed
• ¼ Cup Butter
• ¼ Cup Flour
• 2 ½ Cups Chicken Broth
• 2 ½ Cups Milk
• 2 Cups Shredded Rotisserie Chicken
• ½ Cup Frank’s Buffalo Wing Sauce
• 2 Ounces Velveeta Cheese, cubed
• 2 Ounces Cream Cheese
• ½ Packet Hidden Valley Ranch Seasoning
• ½ Teaspoon Cayenne
• ½ Teaspoon Celery Salt
• ½ Teaspoon Garlic Salt

Preparation:

            First, bring a small pot of salted water to boil and add the Potatoes to it.  Cook them until just about fork tender, drain and set aside.

            Go ahead and mix the 2 ounces of cream cheese with ½ of the Ranch Seasoning packet and set aside for later.

            Next, in a large skillet sauté the Onion, Carrots, and Celery with the butter until soft.   

                 Now stir in the Flour and stir to create your roux.  Once mixed thoroughly, add the Milk and Chicken Broth.  Stir to combine.  Add the Velveeta, Cream Cheese, Potatoes, Rotisserie Chicken, Cayenne, Celery Salt, Garlic Salt and Wing Sauce.   Why Rotisserie Chicken?  One part of me loves the convenience of it, while the other loves the texture and juiciness!

                Bring to a boil and then reduce to a simmer.  Continue to cook until everything is heated through and the Velveeta is melted, about 8-10 minutes.  Taste and adjust ingredients to your liking.

                I have to say, this turned out better than I would have thought.  Sometimes I surprise even myself!  It was warm, tangy and very hearty.  I just hope E-Dog likes it as much as Aquaman and I did!  In the future I think I might serve this with some celery sticks as garnish and if I'm feeling risky, maybe a swirl of ranch dressing on top!

Back to the Basics People!

Cream of Mushroom Soup

I know I've mentioned in the past that food is art, but that doesn't necessarily mean that it has to take hours and hours slaving over a hot stove.  Sometimes it's best to take a step back and start at the very beginning, the ABC’s of the kitchen.

Ingredients:

• 10 ounces of White Mushrooms
• 1 Tablespoon Sunflower Oil
• 3 Tablespoons Butter
• 1 small Onion, minced
• 1 Tablespoon All-Purpose Flour
• 2 Cups Vegetable Stock
• 2 Cups Milk
• A pinch of dried Basil
• 2-3 Tablespoons Light Cream (optional)
• Salt and Pepper to taste

Source: The Soup Bible

Before we dive right in, I want to come clean about my relationship with mushrooms.  For many years I avoided the little buggers at every cost, spending numerous family dinners patiently picking them out of whatever dish,  letting my dinner go cold and always ending up the last one at the table.   

But in  a recent effort to try new and daring things (yes, to me ‘shrooms are daring) you might see a recurrent theme of mushrooms through several of my next few dishes.  So not being versed with this particular ingredient, I decided to start simple, really simple...

Preparation:

To start, the mushroom caps need to be separated from the stems.  Finely slice the caps and finely chop the stems.  Next heat the Sunflower Oil and ½ the butter in your sauce pan.  Add to this the minced onion, ‘shroom stems and roughly ¾’s of the sliced mushroom caps.  Fry the mushrooms and onions for 1-2 minutes, stirring frequently.  Reduce the heat, cover the pan and sweat over low heat for 6 or 7 minutes.

Now it’s time for the flour, stir it in and cook for about 1 minute.  Slowly add the Vegetable Stock and the milk, making a smooth, thin sauce.  Bring the mixture to a boil, and then lower the heat and simmer, only partly covered, for 15 minutes.

It’s break time!  Let the soup cool slightly, I say 5-10 minutes.  Pour into a food processor and blend until smooth.  Now add the remaining butter and fry the last of the mushroom caps over low heat for 3-4 minutes, until tender.  Remove these and rinse the pan.  Now pour the blended soup back in the pan, add the fried mushrooms and heat until very hot.  This is your chance to taste the soup and adjust your Salt and Pepper.  Also if you’re using the Light Cream (which I highly recommend) this is the time to add it.  All that’s left to do now is to serve it up.  Well, that and the dishes (sorry)!

 Now doesn't that look yummy?  It is, Boys and Girls!  Quick, simple, short ingredient list, and a hearty meal, there's nothing more to it.