Zuppanitz Soup Of Nothing Recipes

Steps:

• in large bowl beat yolks with 3 T of the sugar until very fluffy.
• with clean beaters beat the egg whites until frothy gradually beat in remaining sugar and continue to beat until stiff peaks just form.
• heat milk over medium heat in a deep 10 in skillet or 6 quart pot just heat for about 3-4 minutes.
• drop beaten egg whites by spoon fulls into hot milk. cook until the egg whites spoon drops (called kisses) are set and firm to the touch about 5 minutes.
• remove the kisses with slotted spoon onto wax paper.
• stirring constantly gradually add hot milk into the egg yolks.
• strain mixture into the sauce pan add extract and salt cook over medium low heat about 3 minutes until thickened and will coat a soup spoon.
• serve soup with 2 or 3 kisses atop each serving sprinkle with cinnamon or nutmeg if desired.
• can be served hot or cold.

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

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!

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.)

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.

Steps:

• Preheat oven to 180 degrees Celcius.
• Blend together the puréed prunes and half the caster sugar- blend for about a minute on medium speed.
• Beat together the egg whites, lemon juice and remainder of caster sugar until fluffy and stiff- not quite"peaking".
• Very carefully, fold the beaten egg into the prune purée.
• Bake for about 20- 25 minutes, or until the top is brown and starting to crack.
• Enjoy piping hot with some whipped double cream.

Steps:

• Cut pork into cubes and marinate in lemon and garlic.
• Brown pork and add enough olive oil to simmer with onion, green pepper, tomato sauce, and wine.
• Mix cornmeal and water thoroughly, then strain.
• Add strained mixture to previous ingredients.
• Cook on stove for one hour stirring occasionally.
• Add salt and pepper to taste.