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"Well, I don't know about chef #440802's opinion, but as an OG Zuppa Toscana addict, this recipe is, if not identical, then just about identical. I followed the recipe to a Tee as well and it was delicious. Thank you Cycle Michael. I did mash some of the potatoes to thicken the soup. :"
Oct 19, 2009 on Food.com
"I also salt the zucchini and squeeze out as much liquid as possible - this reduces the quantity of flour needed( I used 2 Tbsp - You can also add grated parmesan cheese to it, dill, and serve it with a dollop of sour cream."
Sep 3, 2008 on Food.com
"The secret to making the perfect "faux-tatoes" is to steam them only till they are medium soft (al dente like pasta. The steaming doesn't make the cauliflower soggy and the smell is also greatly minimized. DO NOT add milk or liquid of any kind as this will make them far too runny. I place mine in a food processor, with a little salt and 1 tbsp..."
Mar 8, 2008 on Food.com
"Fabulous taste and texture. A real fall treat. Thank you."
Oct 18, 2007 on Food.com