Delicious Zuppa Soup

Easy Recipe to Make Delicious Zuppa Soup

How to Make Delicious Zuppa Soup – In recent years, zuppa soup has become popular in the community. It’s easy to find this zuppa soup menu at parties, restaurants and cafes, or served at home. Zuppa soup is a soup in a bowl covered with pastry skin, lightly baked until the skin is crispy and crunchy. You can also make zuppa soup at home, you know. Let’s try the following recipe!

Zuppa Mushroom Chicken Soup.

Material :

4 ready-to-use pastry skins

4 heat-resistant bowls / ramekins / aluminum foil bowls

Cream Soup:

  • 2 tablespoons margarine
  • 1 large onion, roughly chopped
  • 50 grams of wheat flour
  • 250 ml of liquid milk
  • 750 ml liters of chicken stock
  • 200 grams of boiled chicken breast, cut into cubes
  • 100 grams of canned mushrooms, thinly sliced ​​into 3 pieces
  • ½ teaspoon ground pepper
  • 2 tsp salt
  • 1 egg yolk beaten for spread
  • Grated cheese for sprinkling

How to make :

  • Preheat oven to 180 ‘C.
  • Heat margarine and saute onions until fragrant and slightly wilted.
  • Enter the flour. Stir and cook until the flour is cooked (doesn’t stick to the pan).
  • Gradually add the liquid milk and chicken stock. Stir well until the flour does not grind. Bring it to a boil.
  • Enter the chicken, mushrooms, pepper and salt. Mix well and remove from heat.
  • Pour the soup into heat resistant bowl / ramekin / aluminum foil bowl. Cover the top with a sheet of pastry skin. Mix with egg yolk and sprinkle with grated cheese.
  • Bake the soup 15 minutes until the pastry skin is golden brown and dry.
  • Remove and serve while hot. This portion is for four people.

Zuppa Vegetable Tuna Soup.

Material : 4 ready-to-use pastry , heat-resistant bowls / ramekins / aluminum foil bowls

Cream Soup:

  • 2 tablespoons margarine
  • 1 large onion, roughly chopped
  • 50 grams of wheat flour
  • 250 ml of liquid milk
  • 200 grams of canned tuna, chopped
  • 2 pieces of sweet corn, grind the seeds
  • 2 carrots, peeled and cut into small cubes
  • 750 ml vegetable broth (Note: boiled water from carrots and corn)
  • ½ teaspoon ground pepper
  • 2 tsp salt
  • 1 egg yolk beaten for spread

How to make :

  • Vegetable broth: boil carrots with 750ml of water until half cooked. Add sweet corn. Cook until the vegetables are half cooked. Lift. Separate the vegetables and broth. Set aside.
  • Preheat the oven to a temperature of 180’C.
  • Heat margarine and saute onions until fragrant and slightly wilted.
  • Enter the flour. Stir well until the flour is cooked (doesn’t stick to the pan).
  • Enter the liquid milk and vegetable broth, stirring until the flour does not grind. Let it boil.
  • Add tuna, carrots, sweet corn, pepper and salt. Stir well. Lift. (Note: don’t be too mushy carrots)
  • Pour the soup into heat resistant bowl / ramekin / aluminum foil bowl. Cover the surface of the bowl with pastry skin. Brush with egg yolk.
  • Bake for 15 minutes until pastry skin is brownish yellow and dry.
  • Remove and serve while still hot.

Zuppa Soup ready toserves for four people. Happy cooking!

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