SOUP MINESTRONE
Friday, March 2nd, 2007INGREDIENTS :
120 GR ONION CUBE 1 CM
120 GR LEEK SLICE 1.5 CM
70 GR CELERY SLICED 1.5 CM
100 GR CARROT SLICED 1.5 CM
120 GR POTATO DICED 1 CM
70 GR PUMPKIN SEEDLES SLICED 1.5 CM
70 GR BEAN STRING CLEAN
120 GR TOMATO P/C SLICED 1.5CM
20 GR GARLIC PASTE
800 ML STOCK CHICKEN CLEAR
50 GR BEAN LIMA WHITE DRY
10 GR SALT
1 GR PEPPER BLACK CRACKED
200 ML OLIVE OIL
2 EA BAY LEAVES DRIED
METHOD OF PREPARATION :
1. SOAK BEAN OVER NIGHT, THEN BOIL THEM IN SALT WATER UNTIL COOKED
2. HEAT UP OLIVE OIL AND SWEAT THE ONIONS, GARLIC AND LEEK
3. ADD CELERY, CARROTS AND RADISH,SWEAT FOR A FEW MINUTES
4. THEN ADD TOMATO PASTE AND COOK WITHOUT COLORING
5. ADD CHICKEN STOCK AND SIMMER UNTIL THE VEGETABLES ARE 3/4
6. COOKED
7. ADD REMAINING INGREDIENTS AND SIMMER UNTIL ALL THE ITEMS
8. ARE COOKED
9. SEASON WITH SALT AND PEPPER
