Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Updated-Tuscan Soup With Homemade Parmesan Croutons

Tuscan Soup With Parrmesan Croutons

Tuscan Soup (1)

Tuscan Soup (34)

Tuscan Soup (33)

This soup is one you’ll have to try, it’s my Updated-Tuscan Soup With Homemade Parmesan Croutons. The heavy cream adds a silkiness to the soup.

Filled with chicken sausage, potatoes, and kale, and topped with homemade croutons. I decided to make a lighter version, instead of pork sausage, I’m using chicken sausage here but, turkey sausage would be just as delicious.

Let’s start with the potatoes.

Tuscan Soup (2)

Tuscan Soup (3)

Tuscan Soup (4)

Tuscan Soup (5).jpg

Tuscan Soup (16)

Tuscan Soup (6)

Tuscan Soup (7)

Tuscan Soup (8)

Tuscan Soup (9)

Tuscan Soup (10)

Tuscan Soup (11)

Tuscan Soup (12)

Tuscan Soup (14)

Tuscan Soup (13)

Tuscan Soup (15)

Tuscan Soup (17)

Tuscan Soup (18)

Tuscan Soup (22)

Organic Kale

 

Kale

Tuscan Soup (24)

Tuscan Soup (25)

Tuscan Soup (23)

Tuscan Soup (27)

Tuscan Soup (26)

Tuscan Soup (21)

Tuscan Soup (28)

Tuscan Soup (29)

Tuscan Soup (31)

Tuscan Soup (34)

Tuscan Soup (33)

Tuscan Soup (32)

Tuscan Soup (35)

Tuscan Soup (34)

Tuscan Soup (35)

Tuscan Soup (30)

Tuscan Soup (40)

Homemade Ciabatta Croutons (3)

2017-12-23-08-49-05

Tuscan Soup (37)

Tuscan Soup (36)

Tuscan Soup (38)

Tuscan Soup (39)

Tuscan Soup (41)

Tuscan Soup (42)

Homemade Croutons

Tuscan Soup (43)

 

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yields: 6 servings
Equipment: 6-quart Dutch oven, large mixing bowl, 6-quart stockpot, Serrated knife

Ingredients:
2 bunches of organic kale, chopped (8 to 10 cups)
6 large red potatoes, sliced thin, then cut into half-moons (as seen above)
1 1/2 pounds chicken sausage (substitute pork or turkey), casings removed
2 tablespoons olive oil
1 package of thawed frozen yellow corn
1 yellow onion, small dice
1 red bell pepper, small dice
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon fresh rosemary chopped
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
2-quarts unsalted chicken broth
1 cup heavy cream

Directions:
Prepare the Potatoes:
In a large pot of boiling salted water, add the sliced potatoes. Par-boil sliced potatoes for 3 to 5 minutes. Drain well, transfer to a large mixing bowl and set aside.

While the potatoes are cooking prep all the veggies.

In a 6-quart Dutch oven, over medium heat, add olive oil, crushed red pepper flakes, dried oregano, and fresh rosemary, cook for one minute, until fragrant. Add diced onions and diced red bell peppers, Kosher salt, and black pepper. Cook and continue stirring for another 2 to 3 minutes. Next, add the minced garlic and cook for another minute.

To the pot, add the chicken sausage. Using a wooden spoon, break up the sausage. Next, add the dried thyme. Cook sausage until brown, about 15 minutes. Chicken sausage is lean so there is no fat to drain.

Still, on medium heat, add the pre-washed chopped Kale in batches. Once the first batch goes into the pot, stir and combine until wilted. Add the second batch and repeat the process. Add the sliced potatoes, unsalted chicken broth, and corn. Stir to combine. Cook for 10 minutes.

Turn the heat down to low, add the heavy cream, stir and simmer for an additional 10 to 15 minutes. Cover to keep hot.

Click the link below for my recipe for Homemade Ciabatta Croutons.

Serve hot.

 

Homemade Ciabatta Croutons

 

Zuppa Toscana

Advertisements
Leave a comment »

The Perfect Panini

The Perfect Panini.JPG

Well, I just bought myself a Panini press and I’m thrilled. This new toy gave me an idea, fresh Focaccia for my panini. I’m using my Homemade Focaccia With Garlic And Rosemary for The Perfect Panini.

The Perfect Panini (12)

The Perfect Panini (10)

Homemade Focaccia (1).jpg

Homemade Focaccia (25)

2015-02-09-16-18-29-1

The Perfect Panini (9)

The Perfect Panini (2)

Sweet Basil (2)

The Perfect Panini (3)

The Perfect Panini (4)

The Perfect Panini (5)

The Perfect Panini (6)

Roasted Red Peppers.jpg

The Perfect Panini (7)

The Perfect Panini (8)

The Perfect Panini (10)

The Perfect Panini (1)

The Perfect Panini (12)

The Perfect Panini (11)

 

 

Prep Time: 1o minutes
Cook Time: 5 to 8 minutes
Total Time: 18  minutes
Yields: 2 to 4 servings
Equipment: Panini maker

Ingredients:
Homemade Focaccia, 4 slices (substitute Ciabatta or a good artisanal bread)
6 slice of fresh Mozzarella cheese, 1/4-inch thick slices
6 slices of Proscuitto, thinly sliced
6 slices of Capicola, thinly sliced
6 slices of Genoa salami, thinly sliced
6 slices of roasted Piquillo peppers, julienned
6 large basil leaves
2 tablespoons of fresh store-bought (Buitoni) basil pesto, divided per sandwich
Kosher salt, to taste
Black pepper, fresh ground to taste

Directions:
Preheat the panini press according to manufacturer’s directions. Using non-stick cooking spray, liberally spray the panini press.

On a flat surface, lay two slices of focaccia to use as the bottom portion for your sandwich. Spread 2 tablespoons of the fresh store-bought basil pesto, evenly divided, on the bottom half of each piece of Foccacia. Place three slices of each of deli meats on each slice of focaccia.

Next, the sliced Mozzarella, Kosher salt, and fresh ground pepper to taste. Finally, top with the roasted julienned peppers and fresh basil leaves. Place the tops on each sandwich and press down firmly. Place the sandwiches into the Panini press and close. Cook until the bread is golden-brown with beautiful grill marks, and the cheese is completely melted 5 to 8 minutes. This is my version of The Perfect Panini. 

To get my recipe for Homemade Focaccia With Garlic And Rosemary click the link below.

Homemade Focaccia With Rosemary And Garlic

Leave a comment »

Honeydew Melon And Cucumber Soup

Soup’s Chillin’             Let's Dish

Honey Dew Melon And Cucumber Soup

Honey Dew Melon And Cucumber Soup (2)

I love all the little toppings that go on top of a delicious soup as a garnish.  I also like to use certain garnishes to let you know what’s in a particular soup. Today I’m making a cold  Honeydew Melon And Cucumber Soup. I’m displaying a variety of garnishes just to give you a few ideas and would be really delicious to pair with this soup. You could use all or any combination of these toppings you like.

I think cold soups are underrated and not used nearly enough. They are really refreshing, and super healthy too!  You can use this as an appetizer, served in shot glasses, or as a first course.

I’m using fresh mint from my garden for this recipe.

mint.jpg

Fresh Mint Leaves

2019-06-08 06.03.04

Photo May 22, 2 22 18 PM

Food Mandoline Slicer

Diced English Cucumber

First, I want to set aside the ingredients that will give my soup lots of texture, and also can be used as toppings or garnish. Using a food Mandolin is the perfect tool for making thinly sliced cucumbers. I have some other goodies up my sleeve too!

Photo May 22, 9 59 22 AM

Roasted Pancetta

Fresh Mint Leaves

Diced English Cucumber

Food Mandoline Slicer

Photo May 22, 2 08 41 PM

English Cucumber

diced-honey-dew-melon

photo-may-22-2-10-43-pm

photo-may-22-2-22-22-pm

Honey Dew Melon And Cucumber Soup

Honey Dew Melon And Cucumber Soup (4)

 

 

Prep Time: 30 minutes
Inactive Prep Time: 2 hours
Cook Time: 8 to 10 minutes
Total Time: 2 hours 30 minutes
Yields: 4 servings
Equipment: 10-cup food processor or a blender, food Mandolin, melon baller, chef’s knife

Ingredients:
1 to 2 melons (8 cups), not overripe, large dice, honeydew melon, plus 1 heaping cup of melon balls for garnish
1 English (hothouse) cucumber, 3/4 peeled and seeded and diced small, reserve 1/2 cup for garnish, plus 12 very thin slices, skin-on (using food Mandolin) reserved for garnish
1/4 cup of fresh mint leaves plus 4 small sprigs for garnish
12 slices of crispy Pancetta, optional
4 tablespoons of Greek yogurt (keep refrigerated until ready to serve)
1/2 cup of pistachios, optional
2 tablespoons of Agave nectar
1/4 cup of water
1 lime, juiced
1 teaspoon of cayenne pepper
1 teaspoon Kosher salt

Directions:
First, is to get all the ingredients you’ll be using for the garnish and toppings prepared. The pistachios, diced and sliced cucumber, melon balls, and Pancetta.

Directions For The Pancetta:
Preheat oven to 450-degrees F.
Place the pancetta slices, evenly spread out, onto a rimmed baking sheet pan lined with parchment paper. Bake for 8 to 10 minutes and let cool. Transfer a plate lined with a paper towel,. Set aside.

In a food processor, add mint, lime juice, diced melon, diced cucumber, Agave nectar, water, cayenne pepper, Kosher salt. Pulse all the ingredients together, until smooth. Refrigerate for 2 hours.

To serve, equally, divide the soup between 4 bowls. To each of the bowls, add 1 tablespoon of Greek yogurt, a few small diced cucumber, and 3 melon balls. Finally, garnish with cucumber slices and a sprig of mint. Crispy pancetta and pistachios are optional. The sweet and salty flavor combination, delicious!!! This is my Honeydew Melon And Cucumber Soup.

Leave a comment »

%d bloggers like this: