Zuppa Toscana Soup is a food from Toscana-Italy in the form of thick soup with croissant-style pastries or crescent moon bread placed on top of a thick soup like a hat.

In this recipe, we will share a complete tutorial on how to easily cook Zuppa soup / Zuppa Toscana and certainly no less delicious.

Materials :

150 grams of butter or margarine

150 grams of onion. Chopped

500 grams of button mushrooms. Diced

100 grams of button mushrooms, cut into thin strips

60 grams of wheat flour

1250 ml of broth

4 tsp mustard sauce

200 heavy cream or whipped cream

2 tablespoons margarine

1 teaspoon ground pepper

2 teaspoons salt

Puff Pastry Ingredients :

750 grams of medium protein flour

350 grams of pastry margarine or corsfate

75 grams of butter / margarine

300 ml of ice water

20 grams of sugar

2 eggs

Salt to taste

How to make puff pastry :

Prepare a container, mix flour, sugar and salt. Stir well. Then add the eggs and water little by little. Stir well.

Add butter or margarine, then stir until the dough is almost smooth. Cover the dough with plastic and leave it for 30 minutes.

After that, thin the dough with a thickness of half a centimeter.

Place the corsfate in the middle of the dough, fold the dough until the corsfate is closed.

Thin the dough again with a thickness of half a centimeter. Fold the dough in thirds then let it sit for 30 minutes. Repeat thinning and resting dough in the refrigerator three times.

Thin the dough with a thickness of about 0.2 – 0.3 centimeters. Cut it into pieces with a really sharp knife into the shape of a square to the size needed.

The dough can be stored in the frezzer with a layer of parchment paper so it doesn’t stick

How to make Zuppa Toscana :
Heat margarine, saute thinly sliced ​​button mushrooms until wilted. Set aside

Heat the margarine, saute the onions until tender and fragrant, then add the diced button mushrooms.

Stir the tuminas until the mushrooms are wilted then add the flour, stir well, transfer to the pan.

Pour in the broth a little at a time, stirring until the dough is well blended. Bring it to a boil.

Add the mustard sauce, salt and pepper. Stir well, cook until cooked then remove and cool.

Blend the cream soup mixture on high.

Cream soup ready to use.

How to serve Zuppa Toscana :

Preheat the oven to 200 degrees Celsius. Pour the chowder in a heat-safe container no more than 3/4 of the height of the container.

Place the puff pastry on top of the container, then put it in the oven. Bake for about 5 minutes or until the puff pastry expands.

Zuppa toscana is ready to be served as a breakfast menu.

Good luck 🙂


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