In progress – some soup I started to make in between client calls… stay tuned
In progress – some soup I started to make in between client calls… stay tuned
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Nah, I was trying a recipe for a low carb version of the Zuppa Toscana at Olive Garden (I’ve never eaten there, but the soup sounds good). Instead of potatoes, I cubed the hard white stems/core parts of a cauliflower, plus the leaves, which is the greens, and reserved the florets for another use. The sausage is Italian seasoned ground pork that I browned up, with some garlic and onion. Threw in about 6 cups of water with chicken boullion, some basil & oregano and red pepper. It’s done simmering now, so I will add some heavy cream to finish.
It’s good. I was hoping the greens would be more of a different or distinct taste, but they have the same flavor of cauliflower but leafy texture, LOL
Turned out nice. Unfortunately, since flour is a no-no for me, and the original soup is somewhat thick, this is not thick at all, even though I used a little xanthan gum in the shaker jar with the whipping cream before I added it. But the cream did add some smoothness. Some other recipe sources called for 3/4 of a brick of cream cheese instead, but I thought that might be weird in soup.
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10/10 still tastes amaze and would make again. Was quick to throw together and use up lots of stuff that I needed to use up.
Bobbi Jo Woods , Bonjour ,Une Idée Originales et inhabituelle pour une Soupe que personne ne Connait ???
No, it’s actually a pretty popular dish here in the states. I don’t eat at Olive Garden, but the recipe for this and many other dishes they make are all over the internet
Bobbi Jo Woods Bonsoir Mille Mercis pour l’information de Ce Style de Cuisine que beaucoup , je pense ne connaissent Pas…( Moi la Première…?..)..
You’re welcome 🙂