Friday, May 24, 2024

Recipe: Chef Kevin Belton’s Parmesan Italian Sausage Soup with Cheese Bread

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new orleans –

cheap bread

1 3/4 cups all-purpose flour (scoop and level with a spoon)

1 tablespoon granulated sugar

1 tablespoon baking powder

1 teaspoon kosher salt

3 cups freshly shredded cheddar cheese

1 cup milk

1 large egg

1/4 cup melted butter

topping:

1/4 cup melted butter

1/2 teaspoon garlic powder

1/4 teaspoon kosher salt

1/2 teaspoon onion powder

1/2 teaspoon dried parsley

Preheat oven to 350 degrees. Coat a 9×5 loaf pan with nonstick spray. Let’s set it aside.

In a large bowl, combine flour, sugar, baking powder, and salt. Add the cheddar cheese and stir to coat the cheese with the flour mixture. Let’s set it aside.

Combine milk and eggs in a small bowl. Pour into the dry mixture and stir until just combined. Add the melted butter and mix until everything is combined and there are no dry spots.

Pour the mixture into the prepared loaf pan and level the top.

Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

While the bread is baking, combine the butter, garlic powder, salt, onion powder, and dried parsley.

Remove the loaf pan from the oven and place on a wire rack to cool slightly. Immediately brush bread with butter topping.

Let the bread cool in the pan for 5 minutes, then remove from the pan and cool completely on a wire rack.

Italian sausage soup with parmesan cheese

1 pound Italian sausage, casing removed

1 onion (chopped)

3 cloves of garlic (chopped)

1/2 teaspoon ground fennel

1/2 teaspoon red chili flakes

4 cups chicken stock

1 (14.5 oz.) roasted diced tomatoes

8 oz.Pasta such as ditalini

1 teaspoon Italian seasoning

1/2 cup grated Parmigiana Reggiano

4 oz. cream cheese (warmed)

1/2 cup fresh cream

salt and pepper taste

1 tablespoon parsley, chopped

Cook the sausage and onions in a large pot until cooked through, breaking up the sausage during cooking and draining excess oil.

Stir in the garlic, fennel, and red pepper flakes and cook until fragrant, about 1 minute.

Add stock, tomatoes, pasta, and Italian seasoning, bring to a boil, reduce heat, and simmer until pasta is cooked al dente, about 6 to 8 minutes.

Add Parmigiana, cream cheese, and cream and allow the cheese to melt into the soup, about 3 to 5 minutes.

Season with salt and pepper, add parsley and mix.



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