Olive Garden Chicken Gnocchi Soup AT HOME AND EVEN BETTER! #shorts #food #recipe
Recipe:
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How To Make Potato Soup | Baked Potato Soup #onestopchop
Loaded Potato Soup is now in my top 3 soups!
Yal need to try this one ASAP!
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Ingredients
8-10 medium sized russet potatoes
1 pack center cut bacon
1 medium yellow onion, diced
3 green onion, chopped (separate the green for garnish)
1/2 cup all purpose flour
48 oz chicken broth
2 cups whole milk
2 cups heavy cream
8 oz cheddar cheese
8 oz Colby Jack cheese
1/2 cup sour cream
1 1/2 tsp garlic and herb seasoning
1 teaspoon lemon bae seasoning (blend of lemon pepper and
old bay)
Salt and pepper to taste
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How to Make OLIVE GARDEN'S Zuppa Toscana Soup - Copycat Recipe!
Let's learn how to make Zuppa Toscana from Olive Garden - a delicious and creamy Tuscan Soup packed with flavor!
INGREDIENTS
- 5 ounces bacon, chopped
- 1 pound spicy Italian sausage
Homemade Sausage Ingredients:
-1 pound ground chicken
-2 teaspoons garlic
-2 teaspoons smoked paprika
-1 teaspoon red pepper flakes, more to taste
-1 teaspoon dried basil
-1 teaspoon dried parsley
-1 teaspoon oregano
-1/2 teaspoon onion seasoning
-1 teaspoon salt
-1/4 teaspoon black pepper
-fennel, optional
- half of 1 small yellow onion, diced
- 1 to 2 teaspoons garlic, minced
- 2 tablespoons unsalted butter
- 1 to 2 tablespoons flour (add 2 for a thicker soup)
- 12 ounces Russet potatoes, peeled and chopped
- 32 ounces chicken stock
- salt to taste (very little needed if using stock)
- black pepper to taste
- 1 cup heavy cream
- 2 cups fresh kale, chopped
- 1 tablespoon Italian parsley, finely chopped
- 1/2 cup freshly grated parmesan
- olive oil as needed
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This Epic Creamy Vegetable Soup recipe is SOUP-ERB
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
HOW TO MAKE A LOADED CREAMY VEGETABLE SOUP RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! It's going to be an epic day when you can cozy up to an uncomplicated but indulgent soup right in the comfort of your own home. Join me in this episode and learn how to make a deliciously creamy vegetable soup recipe today!
Ingredients:
1 generous cup cashews
3 cups water
200g broccoli
80g cremini mushrooms
2 plantbased sausages
drizzle + 2 tbsp avocado oil
1 onion
2 pieces garlic
2 stalks celery
1 small carrot
1/2 red bell pepper
1 tsp salt
pepper to taste
1/2 tsp dried oregano
1L water or unsalted veggie stock
1/3 cup nutritional yeast
1 cup corn
pesto to serve (optional) (
Directions:
1. Preheat the oven to 375F
2. Blend the cashews with 3 cups of water in a high powered blender until liquified (if you do not have a high powered blender, soak the cashews in water overnight)
3. Chop the broccoli into bite sized pieces. Slice the cremini mushrooms and plantbased sausages. Transfer to a large mixing bowl and toss with a dirzzle of avocado oil
4. Toss the veggies, then transfer onto a baking tray lined with parchment paper. Spread them out, then bake in the oven for 25-30min
5. Finely chop the onion, garlic, celery, and carrot. Dice the red bell pepper
6. Heat up a stock pot to medium high heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for 6-7min
7. Season with salt and pepper. Add the dried oregano, celery, and carrots. Sauté for another few minutes
8. Add the red bell pepper and sauté for another minute. Add the 1L of water (or unsalted vegetable stock). Add the nutritional yeast and give the pot a stir
9. Turn the heat up and bring to a boil. Then, turn the heat off and transfer in the roasted veggies. Pour in the cashew cream while stirring
10. Add the corn and turn the heat to medium. Give the pot a stir and warm up the soup for a few minutes
11. Plate the soup and garnish with a dollop of pesto to serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Olive Garden's Zuppa Tuscana Soup RIPOFF RECIPE
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HER IS RECIPE
INGREDIENTS
1 lb ground spicy Italian sausage
8 slices bacon, diced
1 medium yellow onion, peeled and diced
2 cloves garlic minced
2 Tbsp flour (cornstarch can be substituted)
32 oz chicken stock
4 large russet potatoes, peeled and diced into 1/2 inch pieces
1 cup heavy cream
1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized pieces
Salt and pepper, to taste
Pinch of red pepper flakes. optional
INSTRUCTIONS
Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat. Add a small drizzle of oil, then brown sausage, crumbling.
Fry bacon in residual sausage grease until crisp, then remove to plate with the sausage. Drain all but 1 - 1 1/2 Tbsp of bacon grease.
Add onion to pot and cook 5 minutes, adding garlic the last minute.
Sprinkle flour over onion and garlic in pot, then stir to combine. Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil.
Gently boil about 15 minutes, or until potatoes are fork-tender. Add in cooked sausage, bacon, heavy cream and kale. Stir and cook 5-10 minutes until kale is wilted.
Taste and season with salt, pepper and red pepper flakes if desired.
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Olive Garden's Zuppa Tuscana Soup RIPOFF RECIPE