| tintalle |
Not having an Olive Garden here in Nfld, i'd really like to find a
recipe similar to their Zuppa Toscana. I was at the Olive Garden on a
business trip recently, and reminded how much i like that soup. The
rest of the menu i can take it or leave it. Any help appreciated :)
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| sf |
On Mon, 14 Jun 2004 01:51:40 GMT, Puester
<puester@worldnet.att.net> wrote:
>
> The recipesource recipe calls for cooking the kale
> four minutes. That's going to be some mighty raw,
> tough kale!
>
Although the recipe sounded good, I'm not a kale fan.
Perhaps chard could be substituted? I'm not even very fond
of chard and prefer spinach, but spinich seems too far away
from kale.
Practice safe eating - always use condiments
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| Snapper |
All three recipes have this instruction:
"Place onions and bacon in a large saucepan and cook over med heat until
onions are almost clear."
WHAT bacon??
"Sue" <no@spam.wanted> wrote in message
news:Lm7zc.25743$Yd3.776@newsread3.news.atl.earthlink.net...
>
> "tintalle" <tintalle@roadrunner.nf.net> wrote in message
> news:40CCFE0C.8030307@roadrunner.nf.net...
> > Not having an Olive Garden here in Nfld, i'd really like to find a
> > recipe similar to their Zuppa Toscana. I was at the Olive Garden on a
> > business trip recently, and reminded how much i like that soup. The
> > rest of the menu i can take it or leave it. Any help appreciated :)
> >
>
> http://www.recipelink.com/mf/14/9158
>
> http://www.recipesource.com/misc/co...00/rec0071.html
>
> http://www.lubbockonline.com/news/121896/recipe.htm
>
>
>
> ********************************
> " "
> -Marcel Marceau
>
>
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| ravinwulf |
On Sun, 13 Jun 2004 22:53:24 -0230, tintalle
<tintalle@roadrunner.nf.net> wrote:
>Not having an Olive Garden here in Nfld, i'd really like to find a
>recipe similar to their Zuppa Toscana. I was at the Olive Garden on a
>business trip recently, and reminded how much i like that soup. The
>rest of the menu i can take it or leave it. Any help appreciated :)
This version is a big hit around here.
Regards,
Tracy R.
@@@@@ Now You're Cooking! Export Format
Olive Garden Toscana Soup
favorites, soups
3/4 cup onions; cut in 1/8-in dice
1 slice bacon; cut in 1/4-in dice
1 1/4 teaspoons garlic; minced
1 quart chicken stock*
salt; to taste*
2 medium potatoes; cut as described
2 cups cavallo greens or kale; cut as described
1 1/2 cups spicy sausage link, precooked; cut as described
3/4 cup heavy whipping cream
Note: Cut potatoes in half length-wise, then cut in 1/4-inch slices.
Remove thick center vein, the cut cavallo/kale in half and slice into
1/16-inch strips. Cut sausage in half length-wise, then cut at an
angle into 1/2-inch slices.
Place sausage link onto sheet pan and bake in 300 degree oven for 15
to 20 minutes or until done. Place onions and bacon into 3 to 4 quart
saucepan and cook onions over medium heat until the onions are almost
clear. Add garlic and cook for 1 minute. Add chicken stock, salt and
potatoes, bring to a simmer for 15 minutes. Add remaining ingredients
then simmer for 5 more minutes and serve.
Tracy Note: I LOVE this soup. Schnuck's store brand smoked italian
sausage is perfect in it.
*The original recipe I got called for 1 ounce chicken bouillon and 1
quart water in place of the 1 quart chicken stock above, and omitted
the salt to taste. I made the change because the 1 oz. bouillon was
just too salty for us.
Contributor: Olive Garden Restaurant
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| hahabogus |
ravinwulf <ravinwlf@bellsouth.net> wrote in
news:40arc01g9flmmq2c11386s6egfhvrfttst@4ax.com:
> On Sun, 13 Jun 2004 22:53:24 -0230, tintalle
> <tintalle@roadrunner.nf.net> wrote:
>
>>Not having an Olive Garden here in Nfld, i'd really like to find a
>>recipe similar to their Zuppa Toscana. I was at the Olive Garden on a
>>business trip recently, and reminded how much i like that soup. The
>>rest of the menu i can take it or leave it. Any help appreciated :)
>
> This version is a big hit around here.
>
> Regards,
> Tracy R.
>
> @@@@@ Now You're Cooking! Export Format
>
> Olive Garden Toscana Soup
>
> favorites, soups
>
> 3/4 cup onions; cut in 1/8-in dice
> 1 slice bacon; cut in 1/4-in dice
> 1 1/4 teaspoons garlic; minced
> 1 quart chicken stock*
> salt; to taste*
> 2 medium potatoes; cut as described
> 2 cups cavallo greens or kale; cut as described
> 1 1/2 cups spicy sausage link, precooked; cut as described
> 3/4 cup heavy whipping cream
>
I'm gonna try this today...except using spinach instead of kale.
--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.
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| hahabogus |
ravinwulf <ravinwlf@bellsouth.net> wrote in
news:40arc01g9flmmq2c11386s6egfhvrfttst@4ax.com:
> This version is a big hit around here.
>
> Regards,
> Tracy R.
>
> @@@@@ Now You're Cooking! Export Format
>
> Olive Garden Toscana Soup
>
> favorites, soups
>
Well I made it...
used spinach instead of kale
and since I couldn't find Hot Italian sausages, in the 2 supermarkets I
went to, I used chorizo sausage.
used 2 yukon gold potatoes (skin on)
Soup tastes pretty good but needs some color...not sure if sliced carrot or
sliced red pepper would work better with the flavours. Leaning towards the
red pepper though.
I disliked the texture of the bacon cooked to the recipes specs...Next time
the bacon cooks alone for a couple to 5 mins before the onions go in. I
also used pureed garlic,instead of 2 minced cloves; and more than the
recipe called for.
I have some beerwurst I'll try that next time too.
--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.
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