OYD Cooks!

Zuppa Toscana (homestyle!)

I love this soup from the popular U.S. chain restaurant. Lucky for me with the power of Al Gore’s internet you can find about anything and try to replicate it at home, or if you worked in kitchens all your life making things from restaurants is kind of second-nature.

I mostly followed this general idea from this YouTube instructional, but I strayed from a few things that almost left pieces of my head all over the floor. I am very methodical about soup making…and there are things that you Just. Don’t. Do. Like dump the cream in and call it “done” or whatever. That stuff has to simmer a while so that all the flavors can come together and meld.

I also didn’t peel my potatoes, because I have always had it with the peels on and I enjoy it that way. I made it in a much larger quantity, and I browned the sausage right in the pot where I boiled the water. I was able to drain most of the grease, and what I couldn’t drain I skimmed off later. I really don’t like losing the brown bits that build up on the bottom of the pot when you brown the sausage… it adds so much flavor!

I added just a slight pinch of crushed red pepper, but SHHH! Don’t tell The Kid! We’ve been working her palate up to appreciating less-than-bland food and she didn’t notice. In fact, she excitedly asked for more broth to dip her homemade naan into.

One of these days when I am less spoon-less I will type up the naan recipe. It is so yummy and easy with a stand mixer, because it does all the word except the rolling and dry skillet frying.

But the soup? High on the NOMS!

In the picture I am re-heating it. It stores well for a few days, but you should reheat cream-based soups with a double-boiler so that you don’t over-heat and scorch or crack the cream. It takes a little longer, but it has the best results. I use my Pyrex measuring bowl over a pot with an inch and a half of water. I store the soup without the kale, and add it in about four minutes before I serve.

If anyone tries this, let me know how it works out. It is a great way to get some kale in. I love kale, and we have been eating a lot of greens lately because they are cheap and frankly, I have been craving them. I have a great sloppy joe recipe that uses Swiss chard. But anyhow, the kale should be bite-sized and be bright green when it is ready.

Enjoy!

Pictures are cliclkable for embiggenment.