Minestrone with leeks


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Ingredients and proportions:

  • 1 kg of leeks
  • 2 potatoes
  • lettuce
  • basil – parsley
  • 1 onion – 1 carrot
  • 1 stalk of celery
  • 2 bouillon cubes
  • 70 g of butter
  • 300 g of macaroni
  • salt – pepper

Difficulty: medium preparation: 1 hour – Cooking time: 40 minutes

Directions:

This is a hearty and skillfully crafted soup with many vegetables, the dominant one being leeks. Prepare a vegetable broth by boiling a carrot, an onion, a stalk of celery, a tuft of parsley and two bouillon cubes; peel and slice potatoes, finely chop leeks.
Rinse lettuce leaves and basil under running water and chop finely. Sauté this mince, add the leeks, a little butter, salt and pepper and moisten with the filtered vegetable stock. Cook the potatoes for ½ hour, then remove them, mashed potato them and add them back to the soup. Wait for the soup to boil before adding the pasta, cook it and let it cool. Pour into trays and freeze. To defrost, reheat over low heat.

Note:

This small device will be used to scrape your bread with butter to make coquillettes.
These, despite their simplicity, will be very useful to complete the decoration of a dish.
The butter shell is to the savory dish what the little cream puff made with a piping bag is to the sweet dish: an extra touch of refinement. It is in your interest to have some ready in advance. Nothing is easier than to keep a certain quantity in the freezer.


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