Zuppanitz Soup Of Nothing Recipes

STRAWBERRY-RHUBARB "NOTHING" SOUP: ZUPA NIC

Steps:

• Cut rhubarb into 1/2-inch pieces and macerate in 1/2 cup sugar for 1 hour. Meanwhile, puree strawberries with remaining 1/4 cup sugar. In a saucepan, cook rhubarb and orange juice, covered, until mushy. Remove from heat and stir in strawberry puree.
• For the syrup: Bring ingredients to a boil. Set aside to cool.
• For the anglaise: In a saucepan, bring the milk cream and vanilla bean to a scald. In the meantime, in a bowl, whisk together the yolks and sugar. While whisking the yolks, drizzle in the hot milk. Return to the pan and cook, stirring until thick enough to coat the back of a spoon. Strain and chill in an ice bath. Add the lemon syrup to the buttermilk. Mix into creme anglaise.
• Drizzle the anglaise mixture on top of the strawberry rhubarb nothing. (Soup may be served hot or cold.)

ZUPPANITZ (SOUP OF NOTHING)

Steps:

• Add oil to stock pot over medium heat.
• Add chopped onion and celery.
• Heat over medium heat for about 5 minutes (or until tender).
• Add water and bouillon cubes.
• Add all veggies and spices.
• Cook about 30-45 minutes until all veggies are soft.
• In small pan, melt butter and slowly add flour and stir until golden brown. Slowly add some of the broth from your soup and stir to make a roux. Add this mixture to the soup and either mash with a potato masher OR for a smoother, creamier soup use an immersion blender.
• Yum!

RESTAURANT-STYLE ZUPPA TOSCANA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
• Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
• Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
• Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

ZUPPA TOSCANA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Layer the sausage links onto a baking sheet 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. Set aside.
• Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
• Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.