Spicy Potato Soup and an Announcement
I made a basic Zuppa Toscana (recipe here) and spiced it up a bit. Some red pepper flakes, a little cayenne. I caramelized the onions in the pressure cooker, removed them to the ground beef I had browned. I added a touch more butter to the pressure cooker and sauteed the potatoes a bit before adding the water and pressurizing the potatoes. Just to give them a little more flavor.
That takes care of the soup, now the announcement. I have finally taken the plunge and the cookbook(s) are now in process. Having met the deadline for text, I am now under a push to get the photographs done. This means that I will be absent for a considerable amount of time over the next few weeks. My goal is to continue the Thursday recipe exchange recipes and I’m hoping to find time to pull recipes from the archives and repost them.
I’ll keep you up to date on the cookbook progress.
Until then…
Posted on January 7, 2013, in Recipes, TaMara, What's 4 Dinner Solutions and tagged cookbook, food, menu, potato, recipe, soup, zuppa toscana. Bookmark the permalink. 3 Comments.
I love caramelized onions! I’m sometimes afraid that they’ll be overwhelmed by the other ingredients if I add them to a soup, but your dish does sound delicious. Good luck with the cookbook process!
Thanks for stopping by and thanks for the encouragement! I usually use green onions because I like the flavor they bring to the potatoes. I didn’t have any on hand, so I thought I’d play with caramelizing a yellow onion. It’s definitely a sweeter, milder flavor.
I’m a sucker for sweets, so I think it’s a good substitution! I’ve only used scallions a few times in my cooking. The recipes call for one or two, but since they come in large bunches, I end up leaving them out instead of wasting the rest!