Zuppa Toscana

Zuppa Toscana Soup

Ingredients
Mild and spicy Italian sausage - 2 lbs
Ground chicken/Turkey - 2 lbs (optional)
Chopped kale - 2 cups
Yukon gold Potatoes - 5 peeled and sliced 
Chicken stock - 4 - 5 cups
Heavy Whipping cream - 1 cup


Other Ingredients

Red Onion - 1 minced
Garlic - 4 cloves minced

Crushed Red Chili flakes - 1/2 tsp
Salt to taste

Pepper powder - 1/2 tsp 
Olive oil - 2 tbs



Original Olive Garden recipe use sausage in their recipe I like to substitute with ground  turkey or Chicken 
I also like to use milk instead of whipping cream to make it a healthy version of the soup.You can also substitute kale with mustard leaves or even spinach.I also added a handful of sliced portabella mushroom!




Method in 4 easy steps

• Take a pot pour olive oil add minced garlic, crushed pepper flakes and onions fry till translucent.
• Add the Italian sausage or ground chicken or turkey and brown till it is cooked takes about 10 minutes, add sliced potatoes, chicken stock, salt and pepper to taste.
• Bring it to boil slow cook till potatoes are tender, add chopped kale cook for a few more minutes (approx 10 minutes.) 
• Finally add the whipping cream, heat thoroughly and serve with some warm Italian bread and butter and a side of salad.

Chicken Stock

Recipe for the Chicken Stock as follows....

Ingredients

Chicken- 3 pounds(Preferably dark meat,with bones)
Celery Stick- 2 ribs diced
Ginger-1 inch minced
Garlic -6 cloves minced
Onion- 1 diced
Peppercorns -2 tsp
Cilantro leaves-1/2 bunch chopped
Salt to taste
Fennel seed-1 tsp(I like the flavor)
Water-1.5 Gallon Cold water

1.Place the cut up chicken,diced vegetables,minced herbs and Indian spices
in a pressure pan,add water bring it to boil.Check for salt and pressure cook on medium flame with the weight for 20 minutes.
2.You can also slow cook on medium flame for 1 hour on the stove top .

I do it the easy way out as in Step 1

3.Cool and strain the stock and cool it in the refrigerator for a few hours, skim the solidified fat from the surface.Use as base for soups and sauces.

Sweet Corn Chicken Soup

Ingredients
Creamed Sweet Corn-2 Cans
Chicken Stock- 2 -3 cups
Water- 2 cups
Shredded Chicken-1 cup(Cooked)
Spring Onions-2 tbs(minced fine) optional
Corn Flour-3 tsp
Eggs-2 whole
Salt to taste
Pepper -1/2 tsp preferably white pepper
Apple cider Vinegar-1 tsp

Method

1.Take some cut up chicken preferably white meat  (1 pound )wash it thoroughly add some salt, enough water cook it in a small pressure pan( 7-8 minutes) or on the stove top for 20 minutes.
2.Remove from water cool,shred and keep it aside.
3.Beat egg whites in a separate bowl  you can use the yolk if you prefer.
3.Take a pot pour the chicken stock or broth,add can of sweet corn,water,warm it on the stove top add the shredded chicken,apple cider vinegar,salt and pepper to taste.Bring it to boil.
4.Mix the corn flour in 1/4 cup  water  add it to the soup to thicken it.
5.Add the beaten eggs using a slotted spoon and drizzle on the hot soup ,you will see the egg cooked in a few seconds.
6.Add some spicy sauce to spice it up more or slurp the soup just as it is.


Recipe for the Chicken Stock as follows....

Ingredients

Chicken- 3 pounds(Preferably dark meat,with bones)
Celery Stick- 2 ribs diced
Ginger-1 inch minced
Garlic -6 pods minced
Onion- 1 diced
Peppercorns -2 tsp
Cilantro leaves-1/2 bunch chopped
Salt to taste
Fennel seed-1 tsp(I like the flavor)
Water-1.5 Gallon Cold water

1.Place the cut up chicken,diced vegetables,minced herbs and Indian spices
in a pressure pan,add water bring it to boil.Check for salt and pressure cook on medium flame with the weight for 20 minutes.
2.You can also slow cook on medium flame for 1 hour on the stove top .

I do it the easy way out as in Step 1

3.Cool and strain the stock and cool it in the refrigerator for a few hours, skim the solidified fat from the surface.Use as base for soups and sauces.