In article
>,
ImStillMags > wrote:

> My recipe for "zuppa Toscana" uses a bit of dairy too, but I don't
> like it really creamy, more brothy is my preference.

I like brothy soups, too, as opposed to wallpaper-paste-thick soups.
The cream in the recipe I posted doesn't thicken the soup (which is what
"creamy" means to me) at all. I guess I'll have to pay more attention
to what it tastes like before and after the addition of the cream
(evaporated milk more likely here); I think it just mellows it out a
bit. But, hey, leave it out if that's how you like it. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Dom Schallerovych 2-10-2010