Best 2 The Ospidillo Cafe House Soup Recipes
From the cozy streets of Italy to your kitchen, embark on a culinary adventure with the Ospedillo Cafe House Soup. This aromatic symphony of flavors is a testament to the bountiful harvest of the Italian countryside. Its tantalizing aroma, rich broth, and tender ingredients will transport you to the heart of Tuscany. Whether you're a seasoned chef or a novice cook, this comprehensive guide will provide you with the essential steps and culinary secrets to prepare this delectable dish. So, gather your ingredients, light the stove, and prepare to indulge in a culinary masterpiece that will leave you and your loved ones craving for more.
Let's cook with our recipes!
THE OSPIDILLO CAFE HOUSE SOUP
This is the one you want when you're tired, you don't have a lot of time, and you don't know what in the world to fix for dinner -- pretty much makes everyone happy. Adjust the vegetables based upon what you have on hand. This soup is essentially a bright-tasting, hamburger-based minestrone. Enjoy, my brothers and sisters. *.*
Provided by Bone Man
Categories Vegetable
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- In a large cooking pot, pour in the garlic oil, the ground chuck, the Italian sausage, and the onion. Brown the meat blend and drain the grease from the burger blend. Return it to the pot after draining.
- Add all remaining ingredients except for the noodles and bring to a boil. Reduce heat to low, cover and allow to simmer at a low boil for about an hour.
- At the end of an hour, add the cooked, cooled noodles, simmer for five more minutes and serve. Some people may want more salt but I just let everybody add any further salt at the table.
- NOTE: This soup goes great with oyster crackers or with a grilled swiss cheese sandwich.
Nutrition Facts : Calories 284.1, Fat 9.9, SaturatedFat 3.5, Cholesterol 52.7, Sodium 888.3, Carbohydrate 29.3, Fiber 5.6, Sugar 7.2, Protein 20.5
THE OSPIDILLO CAFE CRAB CHOWDER
But it's NOT crab -- it's imitation crabmeat so it's CHEAP... and delicious! I created this one because I really like the cream chowders that I've savored in New England. We have trouble obtaining good seafood where I live here in southern Ohio, so I decided to make due with what I COULD get. One thing that's always cheap and available around here is frozen imitation crabmeat. So I gave this a lot of thought, did some preliminary experimentation, and this dish was the ultimate result. I'm very happy with this recipe and I find it quite similar in flavor to a rich clam chowder. The idea of using local fresh and common vegetables worked out well for boosting the flavor too. While the veggies enhance the dish, make no mistake about it, this recipe definitely conveys the full ambiance of a seafood chowder. Cooking and prep times are approximate. I hope you enjoy it as much as I do. big pat.
Provided by Bone Man
Categories Chowders
Time 45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Melt the butter in a small sauté pan. Add the onions, stirring constantly over medium heat for 1 minute. Then whisk in the flour and continue stirring until onions begin to brown slightly and remove from heat. Set this roux aside.
- In a cooking pot over medium heat, pour in the chicken stock and add the potatoes. Boil, covered, until tender.
- When the potatoes are tender, mash them in the stock a bit and then add in the cabbage, carrots, parsley, kosher salt, oregano, the jalapeño slice, and seasoned salt. Bring it to a medium boil, covered and cook until carrots are just tender.
- After carrots are tender, add in the butter roux and stir, (The broth will thicken), then add the zucchini, cover, and allow it to cook at a low boil for 3 minutes.
- Next, add the crabmeat, the half and half, and the white pepper. Reduce heat to low, cover and allow it to come to a low boil. Once it begins to boil again, remove the cover and let it simmer for about 5 minutes, stirring frequently so it doesn't scorch on the bottom.
- Serve hot.
Nutrition Facts : Calories 266.4, Fat 12.5, SaturatedFat 7, Cholesterol 43, Sodium 721.5, Carbohydrate 27.2, Fiber 2.3, Sugar 4.5, Protein 12.2
Tips:
- Use fresh ingredients: Fresh vegetables, herbs, and spices will give your soup the best flavor. If you can, buy organic ingredients to avoid pesticides and herbicides.
- Don't be afraid to experiment: There are endless possibilities when it comes to soup. Feel free to add your own favorite ingredients or try new flavor combinations.
- Use a good quality stock: The stock is the foundation of your soup, so it's important to use a good quality one. You can make your own stock or use a store-bought stock. If you're using a store-bought stock, look for one that is low in sodium.
- Simmer your soup for a long time: The longer you simmer your soup, the more flavor it will develop. Aim to simmer your soup for at least 30 minutes, or even longer if you have time.
- Season your soup to taste: Before you serve your soup, taste it and adjust the seasonings as needed. You may need to add more salt, pepper, or other spices.
Conclusion:
Soup is a delicious and versatile dish that can be enjoyed all year long. With so many different recipes to choose from, there's sure to be a soup that everyone will love. So next time you're looking for a quick and easy meal, reach for a bowl of soup. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #soups-stews #beef #vegetables #american #easy #beginner-cook #dinner-party #comfort-food #midwestern #ground-beef #meat #taste-mood #4-hours-or-less
You'll also love
