ZUPPA E COUNCESZE: SOUP WITH MUSSELS
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat up 1/4 cup extra-virgin olive oil in a deep saucepan. Add the garlic and chopped chile pepper and cook for 1 minute. Add the mussels, wine, salt, pepper, and stir together. Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. Discard any unopened mussels. In another saucepan, heat up 1/4 cup olive oil. Add the onion, butternut squash, salt, and black pepper. Cook for a few minutes. Then add the pasta and mix together. Add the water and allow the mixture to cook for 15 minutes or until the squash is fork tender. While the butternut squash and pasta are cooking, shell the mussels and place them back into the saucepan. Transfer the mussel soup to the butternut squash soup. Mix together and add the Parmigiano cheese.
ZUPPA DI COZZE: MUSSEL SOUP
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat up extra-virgin olive oil in a deep saucepan. Add the garlic and chile peppers and cook until the garlic is golden. Then add the tomatoes, and saute for approximately a minute. Add the mussels, wine, salt and stir. Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. Discard any unopened mussels. Sprinkle the mixture with parsley, add more salt, if needed, and stir well. Serve immediately with toasted bread.
POLISH TOMATO SOUP - ZUPA POMIDOROWA
Make and share this Polish Tomato Soup - Zupa Pomidorowa recipe from Food.com.
Provided by Lorac
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place the tomatoes, onions, butter and 1 cup water in a sauce pan and cook until the vegetables are soft.
- Rub mixture through a sieve or food mill.
- Place in a soup pot, add broth and heat.
- Combine flour and 1/4 cup cold water, add to the soup.
- Add salt to taste and sugar and bring to a boil.
- Remove from heat, add sour cream and dill.
- Serve with cooked rice or croutons.
Nutrition Facts : Calories 125.8, Fat 8.4, SaturatedFat 4.9, Cholesterol 20.1, Sodium 803.9, Carbohydrate 9.7, Fiber 2.4, Sugar 6.4, Protein 4.4
DUTCH MUSTARD SOUP (ZAANSE MOSTERDSOEP)
Make and share this Dutch Mustard Soup (Zaanse Mosterdsoep) recipe from Food.com.
Provided by Ethan at Food.com
Categories Dutch
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the bacon in a large, deep skillet over medium heat, stirring occasionally, until crisp and evenly browned, about 10 minutes. Pour off the fat and drain the bacon on a paper towel-lined plate.
- Melt the butter in a saucepan over medium-low heat. Add the flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken stock into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Reduce heat to low.
- Beat the egg yolks and heavy cream together until blended. Slowly whisk 1/4 of the hot soup into the cream mixture and return the cream mixture to the soup pot. Whisk in the mustard; stir in the apple and bacon. Cook and stir until the soup is hot but not simmering.
Nutrition Facts : Calories 660, Fat 58.7, SaturatedFat 25.2, Cholesterol 181.2, Sodium 1162.3, Carbohydrate 17.3, Fiber 1.2, Sugar 5.5, Protein 16.2
SUPER-DELICIOUS ZUPPA TOSCANA
This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!
Provided by souporsweets
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
- Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Nutrition Facts : Calories 554 calories, Carbohydrate 45.8 g, Cholesterol 98.9 mg, Fat 32.6 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 15 g, Sodium 2386.4 mg, Sugar 5 g
ZUPPA DI PESCE E FRUTTI DI MARE (MEDITERRANEAN SEAFOOD SOUP)
Easy yet tasty fish soup made only with the best fresh Mediterranean fish and seafood. Use the remaining fish stock for a seafood risotto.
Provided by Giulia
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h5m
Yield 4
Number Of Ingredients 18
Steps:
- Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving any scraps.
- Place cod and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes. Strain and reserve fish stock.
- Heat olive oil in a saucepan over medium heat; cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes. Pour in wine; cook for 5 minutes. Add tomatoes; bring to a boil. Add cod, prawns, clams, and mussels; pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes.
- Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.
- Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.
Nutrition Facts : Calories 531 calories, Carbohydrate 29.9 g, Cholesterol 151.9 mg, Fat 24.6 g, Fiber 3.7 g, Protein 40.7 g, SaturatedFat 3.7 g, Sodium 569.3 mg, Sugar 7.6 g
PICKLE SOUP (OGóRKOWA ZUPA)
Sour flavors are common in Polish cooking, as with the subtle tang of white borscht and red borscht and with the vinegary sauerkraut found in dishes like bigos. Ogórkowa zupa fits perfectly into that tradition. There are as many variations as there are Polish cooks, but the key component - sour dill pickles - is always present. Here, the pickles are grated and gently cooked with garlic and bay leaves, then added along with their brine to a hearty blend of root vegetables in broth. In Polish households, soups usually start off most meals; the generous helping of vegetables in this version makes it a full meal. Serve with some good crusty bread, and feel free to add shredded chicken or even kielbasa if you'd like.
Provided by Kasia Pilat
Categories soups and stews
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large pot, combine 6 cups stock with the carrots, celery root, parsnip and potatoes. The vegetables should be covered with stock, so add more as needed. Bring to a boil over high heat. Cover and reduce the heat to medium-low. Rapidly simmer until all the vegetables are fork tender, about 10 minutes. Reduce heat to low.
- While the vegetables are cooking, coarsely grate the pickles. You should have approximately 1 cup densely packed grated pickles. Melt the butter in a small frying pan over medium heat until it starts to brown. Stir in the garlic and bay leaves and cook until fragrant, about 1 minute. Add the grated pickles and reduce the heat to medium-low. Cover and cook, stirring once, until the pickles become softer, 8 to 12 minutes.
- Add the pickle mixture to the pot with the vegetables, along with 1 cup of the pickle brine. Taste, then season with salt and pepper. The soup should already be salty from the broth, pickles and their brine, so add salt carefully. Add up to 1/2 cup more brine if you want a more sour taste. Remove and discard the bay leaves.
- If using sour cream, temper the cream so it doesn't curdle: In a cup, mix the sour cream with 1 to 2 tablespoons of cold water, stirring well after each addition, then repeat with 1 to 2 tablespoons of the soup. Add the tempered cream to the pot. Bring to a simmer and heat through, about 5 minutes. Taste and adjust seasonings.
- To serve, ladle the soup into bowls. Top with chopped dill and black pepper.
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