Italian Ski Lodge Soup Recipes

SKI SOUP + $100 VISA CARD GIVEAWAY

Steps:

• In a large stock pan, brown sausage, breaking up any large pieces until fully cooked. Remove sausage from pan and drain on a plate lined with a few paper towels. Drain off all but 2 tablespoons of the fat from the stock pan and return to stove top.
• Add the diced onion, carrot and celery to the pan. Cook over medium-low heat until softened about 5-8 minutes. Add the zucchini and garlic and cook 2-3 minutes more.
• Add chicken stock, tomatoes, green beans and corn. Bring to a boil and then turn heat to low and let simmer 10 minutes.
• Add apple cider vinegar, macaroni and cooked sausage. Cook for 10 minutes or until pasta is cooked through. Season with salt and pepper. Serve soup in bowls with parmesan cheese to garnish if desired.

"APRES-SKI" SOUP

Steps:

• Place butter in a 3-qt. microwave-safe bowl; microwave on high for 15-20 seconds or until melted. Add squash, carrot and leek; stir to coat. Cook, covered, on high for 6 minutes., Stir in remaining ingredients; cook, covered, on high for 12-14 minutes or until vegetables and macaroni are tender, stirring twice. Remove bay leaf.

ITALIAN SKI LODGE SOUP

Steps:

• Bring several cups of water to a boil, and cook two to three cups of frozen potato gnocche (or make your own). When gnocche are all floating, remove from heat and remove gnocche from water. (Retain some water from gnocche in case you want to add water to soup at end. Using a straining ladle is useful for this.) Cook onion in large stew pot in olive oil until tender with crumbled Italian sausage. Add sweet basil and garlic powder (or a couple of chopped cloves of garlic). Add carrots. Add chicken stock. Add alfredo. Add gnocche. Season with salt and pepper to taste. If you prefer to reduce consistency, add some of the pasta water in which the gnocche was cooked.

ITALIAN VEGETABLE SOUP

Steps:

• Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
• Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.

ITALIAN WINTER SOUP

Steps:

• Pour the beef broth and macaroni into a sauce pan.
• Bring to a boil over high heat, stirring occasionally, until macaroni is tender.
• Cook the ground beef in a frying pan, stirring to break up large chunks, until meat is brown; drain off fat.
• Drain the beans (reserve the liquid).
• Puree 1 cup of beans with all the reserved liquid in a blender.
• When Macaroni is tender, stir the pureed beans, whole beans, cooked meat and spaghetti sauce into the pot.
• Heat though and serve.