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Tuscan Soup with Minced Meat
Instructions
I prepare the ingredients so everything is to hand. You can use any minced meat for this soup, but the original recipe uses only one kind of meat – veal.
I start with the sauteing. I heat the olive oil in a skillet.
I add the minced meat. I crush the meat clumps into smaller pieces with a spatula and stir so that it browns evenly, for about 5 minutes.
I add the paprika, sugar and a pinch of salt.
Once the meat is ready, I lay a knob of butter on top and let it melt, so it soaks the whole batch of mince with a buttery flavour. I take the pan off the heat.
I chop the garlic with a knife.
I add it to the meat – at this point a pleasant garlic aroma starts to spread.
I cut the potatoes fairly small so they cook faster.
I put the diced potatoes and the onion into a pot and pour in half a litre of water (you may need a little more or less depending on the diameter of the pot – the main thing is that the water just barely covers the potatoes). Since the potatoes and onion will later be blended, a large amount of water is undesirable – it will splash, and making a puree in a large volume of liquid is not easy.
I set the pot on the heat. Before it boils, foam begins to form – I skim it off with a spoon and cook the potatoes until soft (this takes about 15–20 minutes).
Right as it starts to boil, I add the Italian herbs and a pinch of salt.
When the potatoes are cooked, I blend them with a blender to a uniform, smooth consistency.
I return the pot to the stove. Now I can add the rest of the water.
When the soup comes to the boil, I pour in the cream. I stir and do the final salting, tasting the broth as I go.
Now it is the turn of the main ingredient – the sauteed minced meat. I transfer it into the pot.
While the soup is coming back to the boil, I finely chop the parsley.
I add it to the pot.
I simmer everything for 3–4 minutes after it boils and take it off the heat.I serve the Tuscan soup with minced meat hot. Traditionally I drop a lettuce leaf into the bowl and scatter over cubes of white croutons. Original, very tasty and delicate, made from simple products and easy to prepare – this soup is sure to please the whole family.
Tips
- 1
LITTLE WATER FOR THE PUREE – the "secret" to the texture. A large amount of water and the blender splashes, leaving the puree thin. Use the minimum needed to cover the potatoes and the puree comes out thick.
- 2
SEPARATE SAUTEING – the "secret" to the flavour. Cooking the mince in the soup gives a bland taste. Sauteing it with paprika and butter makes the meat fragrant and rich.
- 3
CREAM AT THE END – the "secret" to the creaminess. Cream added at the start will curdle during boiling. Pour it in after the puree comes to the boil for a tender, silky texture.
- 4
PARSLEY AT THE FINISH – the "secret" to freshness. Long cooking kills the aroma of parsley. Throw it in 3–4 minutes before the end and the freshness is preserved in every spoonful. The same principle works in other kinds of puree soups.
FAQ
Which potatoes should I choose for a puree soup? +
Starchy varieties are best, as they break down readily and give a thick, smooth puree. Use a medium-sized starchy potato. Avoid waxy potatoes, which do not boil down well, and never use greened potatoes (they taste bitter) or sprouted ones (they lose flavour).
What can I use instead of Italian herbs? +
A Provence herb mix (1.5 tsp) works well as a substitute, or you can combine rosemary, thyme and oregano (about 0.5 tsp each). Dried basil or oregano on its own will also do at a pinch. Choose a dried herb blend without added salt, so it does not throw off the seasoning of the soup.
How long does Tuscan soup keep? +
In the fridge, in a tightly closed container, it keeps for about 2 days. Any longer and the soup separates and the meat turns dry. Before serving, reheat it gently over low heat, stirring, without letting it boil hard (otherwise the cream may curdle). I do not recommend freezing it, as the creamy base breaks down. It is at its best fresh and hot, straight after cooking.
What to serve with Tuscan soup with minced meat? +
In the Italian style, serve it with white crouton cubes and a leaf of green lettuce. A little grated Parmesan and a drop of extra virgin olive oil suit it nicely, and a slice of ciabatta or focaccia on the side rounds out the meal. This creamy soup works equally well for a family lunch and a quiet dinner for two.
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