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Let's Dish With Linda Lou

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

Updated-Tuscan Soup With 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 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.

The one thing I do in advance of making the soup is to par-boil the potatoes. This will remove the starch from the potatoes giving you a clear broth, not one that’s cloudy.

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

Ingredients:
1 16-ounce bag kale, pre-washed chopped
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. Add the sliced potatoes, unsalted chicken broth, and corn. Stir all the ingredients together. 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

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A Ladies Luncheon At Lynn’s Home

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My very good friend Lynn asked me if I would have a cooking class/ luncheon at her home. Without hesitation, I said yes! Her home is located in the Historic district of Orlando. This was the perfect place for Lynn and her friends, Marian, Jean, Diane, Gloria, and Sandy to spend some quality time together. I thought it would be a great idea to put a menu together. Show the girls some tips, and cooking techniques that they could take home and use when they’re cooking for their families.

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Earlier in the week, Lynn and I met to iron out all the details. We came up with a plan and set it in motion. Gifts for the girls, a tablescape that would compliment the Italian theme, and then, of course, the menu. The day before the luncheon, I went shopping and found some great seasonal ingredients at the local farmers market in town. I wanted the centerpiece for the table to also echo a few of the ingredients I was using. A large rustic bowl filled with pink grapefruits, lemons, fennel fronds, and fresh bay leaves.

Menu:
Peach Bellinis
Cheese Board, Parmesan, Parmigiano- Reggiano, and Grana Padano
Fennel Salad With Grapefruit, Red Onion and Shaved Parmigiano-Reggiano Cheese garnished with edible flowers
Kale And White Bean Soup
Homemade croutons
Eton Mess By Way Of Italy (menu category -desserts)
Peach And Fresh Mint Iced Tea

I set up a small cheese board filled with shards of different types of Parmesan cheeses. The saltiness of the cheeses paired really well with the cocktail I made. I chose to serve Peach Bellinis  Fresh peach puree mixed with Prosecco sparkling wine, garnished with a strawberry. A traditional cocktail that originated in Venice, Italy.

I went through the steps for each course step by step. The ladies were taking notes which made me feel pretty special. They asked great questions and I think they went away realizing that when you use fresh and seasonal ingredients, cooking can be fun as well as delicious. I want to say that these were some of the sweetest ladies and I hope that we’ll be able to get together again in the near future. Lynn, I can’t thank you enough for the opportunity to help you with this amazing luncheon.

Prep Time: 30 minutes
Cook Time 35 to 40 minutes
Yields: 6 servings
Equipment: 2 6-quart Dutch ovens with lids

Recipe For Kale And Cannellini Bean Soup:
Know as Beans And Greens Soup
All ingredients divided evenly into two 6 quart heavy bottom pots

2 bunches of fresh kale, stems and center rib removed coarsely chopped
4 15-ounce cans of white Cannellini beans -drained and rinsed
4 tablespoons of olive oil
4 stalks of celery diced halved and coarsely chopped
2 large onions coarsely chopped
8 carrots peeled and 1/2 inch diced
4 cloves of minced garlic
2 teaspoons of grated fresh nutmeg
2 Fresno chilis seeded and minced
2 tablespoons of tomato paste
2 quarts of unsalted chicken stock
8 cups of water (amount of water may vary slightly)
2 2-inch pieces of Parmigiano-Reggiano rinds
2 tablespoons of Kosher salt (1 tablespoon per pot)
1 teaspoon of fresh cracked black pepper (1/2 teaspoon per pot)
2 fresh bay leaves ( dried are fine)
2 teaspoons of freshly chopped rosemary leaves
grated Parmesan cheese for garnish
*E.V.O.O drizzle (drizzle on top as a finish to the soup)
Accompaniment: homemade croutons

Note: smoked sausage is an option to add to this soup (slice crosswise 1/4 inch thick pieces)

Directions:
Turn the burners to medium-high heat allowing the two heavy bottom pot to heat up. Remember that all the ingredients will be evenly divided into the two pots. Once the pots have come up to temperature, adjust the temperature to medium. Add in the olive oil, diced onions, minced Fresno chili, celery, diced carrots, and tomato paste. Stir all the ingredients together cook until vegetables start to soften, around 10 minutes. Make sure to season as you go by adding Kosher salt, black pepper to taste.

Add the minced garlic, bay leaves, and freshly chopped rosemary leaves continue to stir. About 3 to 5 minutes in, add in the unsalted chicken stock, cheese rinds. Slowly add in the half of the chopped kale leaves to each pot. Using a spoon, start to submerge the leaves into the liquid. Next, slowly add in the water and the rest of the chopped kale. This is the point is where you’ll be able to see if you have enough liquid, (refer to the pictures above) allowing 3 inches of space at the top of each pot.

The kale will wilt as it cooks, and most of the ingredients will also release their water. Not to worry, (cooking soup uncovered) as the soup comes up to a boil, water will also evaporate as the soup cooks. Now, the drained Cannellini beans. Next, it’s time to add the 1 tablespoon of Kosher salt, 1/2 teaspoon of black pepper, and the freshly grated nutmeg to each pot. Stir all the ingredients together. Bring the soup up to a boil, reduce the temperature and simmer for 35 to 40 minutes or until the kale and carrots are tender. Once finished, cover the soup pots until ready to serve.

Serve in porcelain bowls with grated Parmesan cheese, croutons, and a drizzle of good *E.V.O.O.

The dessert you see in the pictures above, “Eton Mess By Way Of Italy”  and “Homemade Croutons” recipes can be found by clicking on the links below.

*E.V.O.O. is an acronym for Extra Virgin Olive Oil.

 

Eton Mess By Way Of Italy

 

Homemade Ciabatta Croutons

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Cabbage Soup

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Cabbage soup has to be one of my very favorites when it comes to food for the soul. I find, if your a fan of stuffed cabbage than you will love this soup. For this soup, I’m using an 8 quart stock pot. This size pot will hold enough liquid and cabbage needed for this recipe. I’m also using Savoy cabbage (green cabbage is fine as well) and a 90% lean ground sirloin which will make for a healthier and better tasting soup.

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Yields, 6 servings
Equipment: 8 quart stock pot
Prep Time: 10 minutes
Cook Time: 40-45 minutes

Ingredients:
2 tablespoons of olive oil
2-1/2 pounds ground sirloin
5 cups of chopped Savoy cabbage ( or green cabbage)
1 cup of diced onions
1 cup of diced carrots
2 bay leaves
2 cloves of minced garlic
2 tablespoons of tomato paste
2 tablespoons of Kosher salt
1 tablespoon of black pepper
1 teaspoon of crushed red pepper flakes
1 cup of quick cooking rice  (quick cooking rice in a bag)
2 quarts of unsalted chicken stock
2 cups of good tomato juice
Home-made croutons for garnish
Grated Parmigiano- Reggiano cheese for garnish

Directions:
The very first thing I do is to prep all the veggies that will be going into the soup so they will be ready for me when I need them. This includes the onions ,garlic, carrots, and cabbage.

So I just start out with a little olive oil in the bottom of the pot. You need that because the meat is very lean. On med high heat, I add the ground sirloin, breaking the meat up with a wooden spoon, and start the browning process.  To the ground sirloin, I add in the Kosher salt, black pepper, tomato paste, and some crushed red pepper flakes. Once the meat has browned completely, about 5-7 minutes,

I add in the diced onions and minced garlic. I cook those together letting the onions start to soften, another couple of minutes. Next, the diced carrots, stirring those through. I let all this cook together for another 5 minutes.

With the stove still on med- high heat, I add in the unsalted chicken stock. Once the stock is added, carefully, with my wooden spoon, scrape up any bits that may be stock to the bottom of the pot.  Lowering the heat to medium,  I slowly add in the chopped Savoy cabbage. Using the wooden spoon to push the cabbage down into the liquid.

As the Savoy cabbage softens and has all been submerged into the chicken stock, I add in a cup of quick cooking rice. All that is, is the rice you can buy and cook in the pouch. I just remove it from the pouch and add it right into the pot. I let all this simmer (adjust the heat, if needed, to a slow simmer) for 20 minutes stirring occasionally.

Finally, the very last ingredient I add is tomato juice. I add that right at the end, stirring it completely through. I then turn the heat off and cover the soup. Letting all those flavors mingle together for about 10 minutes or so before serving. Remove the bay leaves before serving.  I garnish with some home-made Ciabatta croutons and freshly grated Parmigiano-Reggiano cheese. You can find my recipe for my homemade croutons very easily. Type, Ciabatta croutons into the “search bar” at the top of my home page.

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