Wednesday, January 18, 2012
actually recipes I used as guide.You should be able to copy and paste on any word document you use
Emiril Live Andouile and Potato Soup Excellent
1 tablespoon olive oil
2 cups chopped onions
1 pound Andouile sausage,cut into 1 inch pieces.We used Bratwurst sausage
2 tablespoons chopped garlic.Can use garlic powder.
2 bay leaves.
2 pounds white potatoes,peeled and diced.I didn’t peel
1 gallon chicken stock.I used chicken broth.
Salt & pepper
¼ cup chopped parsley.I used chopped in jar
I added a few chopped carrots for color
In a large pot,over medium heat,add the olive oil.
When the oil is hot,add onions and sauté for 2 minutes.Season with salt and pepper.
Add the sausage and continue to sauté for 2 minutes.
Stir in garlic and herbs.
Add the potatoes and stock
Bring to a boil and reduce to a simmer.
Simmer the soup for 30 minutes or until potatoes are done.Add chopped parsley and season the soup with salt and pepper.
Olive Garden Zuppa Toscana
1 1/2 C. spicey sausge links -- 12
2 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices
3/4 C. onions, diced
6 slices bacon
1 1/2 tsp. minced garlic
2 C. kale leaves, but in half, then sliced
2 T. chicken base
1 qt. water
1/3 C. heavy whipping cream
Prehead oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut in half length-wise, then cut at an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cook an additional 1 minute. Add chicken base, water, and potates, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve.
Source: Olive Garden Italian Resturant
Olive Garden Zuppa Toscana II
1 lb. Italian Sausage (favorite sausage,anduiole,bratswurst}
2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
1 large Onion, chopped
1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon) Any bacon bits should work or can use real bacon
2 cloves garlic minced
2 C. Kale
2 cans Chicken Broth
1 qt. Water
1 C. Heavy Whipping Cream( can use milk but cream makes it creamier. (I sometimes use half and half with milk)
Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels and cut into slices. ( I slice and sauté with onions in pot I am making soup)Drain grease off.
Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are doneI also add a little thinly sliced carrots but I have these. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve. ( I put kale first for a few minutes)
French Onion Soup
When almost done add some garlic
Add beef broth
Simmer for a few minutes.
Can add bread /cheese to bowl or eat as is