Zuppa Tuscana (photos)
Return to Board  •  Menu  •  BottomPage 1
Message
Zuppa Tuscana (photos)
Posted by MeridianDog on 2/4 at 1:15 pm
Olive Garden Recipe.

Maybe it will help if I apologize as I start, but I like this soup a lot.

There are a thousand recipes for this Olive Garden treat on the internet. Here is ours and how it looks:

Need:



Italian sausage (about 1/2 pound), 1 onion, garlic 2 cloves (plus Lawrey's) 2 medium russet potatoes with skin scrubbed clean, 2 Tablespoons flour, 1 cup heavy cream, butter, oil, white wine, Kale (4 cups chopped, chicken broth and Chicken broth cube.

Remove sausage from casing and cook off until browned.





Add onions



with 1 Tablespoon butter, black pepper and saute until slightly browned



Add 2 Tablespoons flour. Cook for 4-5 minutes (blond roux).



Deglaze with white wine.



Add cooked sausage and 1 Tablespoon Lawry's garlic salt.



Add chicken broth and chicken broth cube.



Quarter and cut potatoes into 1/4 inch thick wedges. I hold them in water until needed then drain before adding.



Add 4 cups chopped Kale and a dash or two of red pepper.



In pot



and cook maybe 10 minutes. I added another cup of water too.



While this is going, cut french bread and butter toast



Add heavy cream to soup



And stir in - The soup is ready to bowl.



Looks like this.



and this



and this



Had this last night while watching Superbowl.

Will have it again tonight.


This post was edited on 2/10 at 9:39 am

Reply  •  Back to Top
Posted by Tiger Ryno on 2/4 at 1:17 pm to MeridianDog



Reply  •  Back to Top
Posted by Caplewood on 2/4 at 1:19 pm to MeridianDog
You love undercooked onions huh?


Reply  •  Back to Top
Posted by schexyoung on 2/4 at 1:21 pm to MeridianDog
Looks good. How much heavy cream?


Reply  •  Back to Top
Posted by LSUEnvy on 2/4 at 1:22 pm to MeridianDog
looks good


Reply  •  Back to Top
Posted by Sid in Lakeshore on 2/4 at 1:26 pm to Caplewood
quote:

You love undercooked onions huh?


No possible way those onions are undercooked after all that time on the heat. They may not be saute'd untill clear but they are definitely cooked.



Reply  •  Back to Top
Posted by Displaced on 2/4 at 1:59 pm to MeridianDog
have you ever tried it with spinach instead of kale? i don't like kale but may try this recipe.


Reply  •  Back to Top
Posted by LSUZombie on 2/4 at 2:20 pm to MeridianDog
There is no way that awesome looking soup you made tastes or resembles the watery bland slop they serve at OG.

Awesome job as usual. I'll be making this for sure.



Reply  •  Back to Top
Posted by Powerman on 2/4 at 2:33 pm to LSUZombie
That soup at OG is actually pretty good and looks very similar




Reply  •  Back to Top
Posted by LSUZombie on 2/4 at 2:47 pm to Powerman
quote:

That soup at OG is actually pretty good and looks very similar


I used to get it all the time when I was in college and though it was pretty good. Last couple times I had to go to OG for birthday parties, I got the soup and it was just bland.



Reply  •  Back to Top
Posted by Darla Hood on 2/4 at 2:52 pm to MeridianDog

I'm a soup lover and this one looks great! Wish my husband loved soup as much as I do.



Reply  •  Back to Top
Posted by MeridianDog on 2/4 at 2:59 pm to Displaced
quote:

ever tried it with spinach


Would be good with spinach I think. I'm just not sure if we ever did it that way, because I like Kale.



Reply  •  Back to Top
Posted by MeridianDog on 2/4 at 3:01 pm to LSUZombie
I think the main difference in our recpe and OG is the wine and the blond roux.

Not rying to fight, but I like the OG version. I like our version too.


This post was edited on 2/4 at 7:24 pm

Reply  •  Back to Top
Posted by MeridianDog on 2/4 at 3:02 pm to schexyoung
quote:

How much heavy cream


We use about a cup for four to six servings. Could use milk too. With the blond roux, milk would work fine, as would half and half or heavy cream.



Reply  •  Back to Top
Posted by MeridianDog on 2/4 at 3:03 pm to Caplewood
quote:

You love undercooked onions huh


Your excellent criticism is noted and filed away for future reference.



Reply  •  Back to Top
Posted by MeridianDog on 2/4 at 3:10 pm to Darla Hood
I'm a sucker for dipping French Bread in Bisque or cream soups, or broth soups. You can see that the soup was not complete until the toast was ready.

We have a crawfish bisque somewhere that we haven't done in a long time because MudBugs are hard to get up here. Actually lots of places sell them, I'm just too lazy to go out and wait until they are steamed and If you are the least bit late, they (that day's allotment) is gone.

Maybe I'll get industrious and do Crawfish Bisque. Then I'd have photos of that dish and some to eat.



Actually would rather drive three hours to NO for a bowl made by a Master Crawfish Bisque Chef than to cook it. - As long as they have crusty bread to dip, because I'm a bread dipper kind of guy.




Reply  •  Back to Top
Posted by MeridianDog on 2/4 at 3:15 pm to LSUZombie
My Fav OG meal

Fried Calamari
Zuppa Tuscana
Salad with one refill
Some kind of white wine - their house white is fine with me.
Bread sticks with one refill

Can't do this very often because it comes in at 987,764,231 calories.



Reply  •  Back to Top
Posted by LouisianaLady on 2/5 at 1:11 am to MeridianDog
quote:

Maybe it will help if I apologize as I start, but I like this soup a lot.



I make an Olive Garden pasta recipe a few times a year because I adore it. It is actually the only thing I've ever ordered at Olive Garden.

Every ingredient in the recipe is a normal ingredient that I can buy good quality of. Nothing wrong with it!


This post was edited on 2/5 at 1:14 am

Reply  •  Back to Top  •  Refresh
Return to Board
Jump to Page   

           Page 1 of 1           


 

 Message Boards
 Tiger Rant
 Recruiting Board
 SEC Rant
 Saints Talk
 Pelicans Talk
 More Sports Board
 Coaching Changes
 Soccer Board
 O-T Lounge
 Tech Board
 Outdoor Board
 Movie/TV Board
 Music Board
 Political Talk
 Money Talk
 Fark Board
 Gaming Board
 Fantasy Sports
 Food and Drink Board
 Ticket Exchange
 Help Board
 

 News
 LSU
 More Sports
 Sports Lite
 

 Other Options
 >> Search
 

 SECRant.com Links
 SEC Rant
 SEC Recruiting
 SEC Tickets
 Off-Topic Board
 

 Geaux.com Dining Guide
 New Orleans
 Baton Rouge
 

 Site Features (Full Version)
 Home Page
 LSU Football Schedule
 Pick'em Home Page
 
Back to top
Sign In 
View in: Desktop
Copyright ©2014 TigerDroppings.com.