Advertisements

Let's Dish With Linda Lou

Taste The Love

Updated-Zuppa Toscana Soup With Homemade Parmesan Croutons

Tuscan Soup With Parrmesan Croutons

Tuscan Soup (1)

This soup is one you’ll have to try, it’s my Updated-Tuscan Soup With Homemade Parmesan Croutons.

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. The heavy cream added just at the end gives a touch of silkiness to the soup.

Tuscan Soup (34)

Tuscan Soup (33)

Below is a picture of Tuscan Soup With Homemade Croutons by my daughter, Melissa. She made it her own by using an Italian-style vegan sausage and substituted spinach for the kale.

2020-04-27 21.52.49

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)

Rosemary

Rosemary (2)

2014-05-12-11-57-00

Tuscan Soup (8)

Tuscan Soup (9)

Tuscan Soup (10)

Tuscan Soup (11)

Tuscan Soup (12)

Tuscan Soup (14)

Tuscan Soup (13)

Tuscan Soup (15)

2020-04-29 18.22.36

Tuscan Soup (17)

Tuscan Soup (18)

Tuscan Soup (22)

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)

2019-06-08 23.12.59

Tuscan Soup (34)

Tuscan Soup (33)

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:
1 1/2 pounds chicken sausage (substitute pork or turkey), casings removed
6 large red potatoes, sliced thin, then cut into half-moons (as seen above)
2 bunches of organic kale, chopped (8 to 10 cups)
2 tablespoons olive oil
1 package of frozen yellow corn, drained and thawed
1 yellow onion, small dice
1 red bell pepper, small dice
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon fresh rosemary chopped
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
2-quarts chicken broth, unsalted
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, 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. There you have it my Updated-Zuppa Toscana Soup With Homemade Parmesan Croutons.

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

Homemade Ciabatta Croutons

Zuppa Toscana

Advertisements
Leave a comment »

Antipasto Platters Made Easy

 

Whenever I’m doing an Antipasto Platter, start with great quality ingredients. I like to assemble a few and dress of few.

For example, the artichokes can be tossed with strips of roasted red peppers, and the cantaloupe and breadsticks, wrap delicious cured meats.

Keeping the same items together gives a more uniform look to the platter. I also always try to utilize herbs in my garden. Here I’m using fresh basil as a garnish for the platters.

Simple dress the grape tomatoes with *E.V.O.O. and a sprinkle of Kosher salt.

What’s great about this is all the ingredients are store-bought. This makes these platters quick and easy to put together. For the seasoned Bocconcini, my recipe is really simple. I doubled the recipe below for my platters in the pictures you see above.

Antipasto Platters

Antipasto Platters (2)

Sweet Basil (2)

fresh basil

2016-08-08 16.27.37

Antipasto Platters (3)

 

 

Prep Time: 45 minutes
Yields: 12 to 16 servings
Equipment: 2 large serving platters, chef’s knife, medium-size mixing bowl

Ingredients For Marinated Bocconcini:
1 8-ounce package of mini Bocconcini
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1 tablespoon dried parsley flakes
Kosher salt to taste
Freshly ground black pepper to taste
1/4 cup of *E.V.O.O.

Directions:
Separate all the mini mozzarella balls and place them into a small bowl along with the rest of the ingredients. Using a spoon, gently mix together.

*E.V.O.O. is the acronym for extra virgin olive oil.

1 Comment »

Heirloom Tomato Salad

2016-08-08 16.42.18

The Heirloom Tomato goes back generations. When in season, you’ll see them in a variety of colors as well as being multi-colored. Unique because they are beautifully misshapen. If that wasn’t enough, they now come in cherry size! I love to present the tomatoes in different ways, for example; I’ll cut a few into wedges, the cherry tomatoes I’ll leave whole.

Bocconcini are small mozzarella balls. I love the creaminess they add to the Heirloom Tomato Salad. To finish, add fresh basil leaves and finely chopped tarragon.

Tarragon

photo-may-26-6-20-40-pm

Sweet Basil (2)

fresh basil

2016-08-06 21.54.50-2

Local Florida Heirloom Tomatoes

2016-08-08 16.27.37

2016-08-08 16.42.15

Heirloom Tomato Salad.jpg

 

 

 

Prep Time: 10 minutes
Total Time: 10 minutes
Yields: 6 servings
Equipment: Chef’s knife, large mixing bowl, large serving platter

Ingredients:
4 heirloom tomatoes, cut into wedges
2 pints of heirloom cherry tomatoes, whole
6 to 8 whole basil leaves
3 tablespoons of tarragon leaves, finely chopped
1 tub (18 to 20 ct) of Bocconcini, drained, dried, and seasoned
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper
*E.V.O.O. to taste
Red wine vinegar, (optional)

Ingredients For Bocconcini Seasoning:
1 tub (18 to 20 ct.)  Bocconcini drained and dried
2 tablespoons of *E.V.O.O.
1 teaspoon of crushed red pepper flakes
1 teaspoon of dried basil
1 teaspoon of dried oregano
1 teaspoon of Kosher salt
1/2 teaspoon of freshly cracked black pepper

Directions:
In a small bowl mix together all the ingredients for the Bocconcini seasoning. Place the drained, and really well dried, Bocconcini into the seasoning mixture, toss to combine.  In a large mixing bowl add the tomato wedges, cherry tomatoes, and seasoned Bocconcini. Add the Kosher salt, black pepper, and chopped tarragon leaves. Gently toss the tomatoes and Bocconcini together. To finish, place whole basil leaves throughout.

When plating, drizzle each serving with *E.V.O.O. (A splash of red wine vinegar is optional).

*E.V.O.O. is Extra Virgin Olive Oil.

Leave a comment »

%d bloggers like this: