My new soup of the week

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chewingthefat
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2010/05/16 18:02:50 (permalink)

My new soup of the week

Again Spicy Italian Sausage, the Primo brand from Costco, sliced up, fried, and mixed into a couple of #10 cans of Tomato fillets and Tomato sauce, heavy cream, parsley, thyme and some basil.
Sprinkle some Parmesean cheese on top before serving. Voila, spicy Italian sausage cream of Tomato soup...enjoy!
#1

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    Ahi Mpls.
    Double Cheeseburger
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    Re:My new soup of the week 2010/05/17 16:44:38 (permalink)
     Sounds awesome, How do you hold the soup so that the cream doesn't break? Maybe stir it in per serving...?  We do Italian sausage anyway for omelettes & hot "Dago" sandwiches... so this sounds perfect. People are getting a little tired of my famous "Cream of bottom shelf" soup on Mondays... Plus I could make stale bread into some wicked fennel-parm. croutons for the soup!  Thanks in advance,     Dawn
    #2
    chewingthefat
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    Re:My new soup of the week 2010/05/17 17:31:57 (permalink)
    AHI MPLS

     Sounds awesome, How do you hold the soup so that the cream doesn't break? Maybe stir it in per serving...?  We do Italian sausage anyway for omelettes & hot "Dago" sandwiches... so this sounds perfect. People are getting a little tired of my famous "Cream of bottom shelf" soup on Mondays... Plus I could make stale bread into some wicked fennel-parm. croutons for the soup!  Thanks in advance,     Dawn


    Just make sure you don't boil it after the cream is added, bring it up to temp on the steam table, it won't break.
    #3
    PapaJoe8
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    Re:My new soup of the week 2010/05/17 17:41:35 (permalink)
    Thanks for tha cream cooking tip Chewer. Now I know why my Cream of Chili soup always curdles up. :~(

    And... your soups always sound great! But... tha folks at Olive Garden read this stuff you know. I think your last Italian Sausage soup appeared on their menu a few weeks later. Oh well... imitation is the highest form of flattery. :~)
    Joe
    #4
    chewingthefat
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    Re:My new soup of the week 2010/05/18 11:05:52 (permalink)
    PapaJoe8

    Thanks for tha cream cooking tip Chewer. Now I know why my Cream of Chili soup always curdles up. :~(

    And... your soups always sound great! But... tha folks at Olive Garden read this stuff you know. I think your last Italian Sausage soup appeared on their menu a few weeks later. Oh well... imitation is the highest form of flattery. :~)
    Joe


    PapaJoe, I don't believe ANYTHING can help Olive Garden!
    #5
    the ancient mariner
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    Re:My new soup of the week 2010/05/18 12:33:00 (permalink)

    Put it in a can, Man

    Lable it, Table it

    Sell it on the tube

    And with luck

    You'll make a buck

    And retire to St Pete. 



    #6
    Michael Hoffman
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    Re:My new soup of the week 2010/05/18 12:40:10 (permalink)
    Nice soup!
    #7
    PapaJoe8
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    Re:My new soup of the week 2010/05/18 13:00:29 (permalink)
    Chewer, just ONE great unlimited bowl of soup, along w/ tha unlimited salad and bread stiks... could do wonders! If they were smart the would save allot of money, on plane fare to Tuscany, and just send their soup chefs to Chubby's! But... tha corprate guys might have a prob w/ your slogan. :~)
    Joe
    #8
    chewingthefat
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    Re:My new soup of the week 2010/05/19 12:28:17 (permalink)
    Michael Hoffman

    Nice soup!
     

    Thanks Michael, It's easy as pie to make!
    #9
    leslie638
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    Re:My new soup of the week 2010/06/06 13:41:56 (permalink)
    Excuse me for sounding dumb, but I've never heard of tomato fillets .  We have many quality Italian markets here & I have never seen them.  Could you give me the heads up?
    #10
    MiamiDon
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    Re:My new soup of the week 2010/06/06 15:19:01 (permalink)
    That sounds like one of my bachelor soups.  Any kind of sausage at hand, tomato soup, 1/2 & 1/2, a pinch of thyme, a sprinkle of parmesan before serving.
    #11
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