SPRING SOUP


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Ingredients and proportions:

  • 3 potatoes
  • 200 g peas
  • 2 zucchinis
  • 1 small cabbage
  • 2 stalks of celery
  • 150 g green beans
  • 100 g of beans
  • 1 piece of pumpkin
  • 1 onion
  • basil
  • ½ glass of olive oil
  • salt and pepper

Difficulty: medium preparation: 45 minutes – Cooking: 20 minutes

Directions:

This is the real recipe for minestrone soup, a mixture of vegetables that will be excellent if, at the time of consumption, you add broth, small noodles and a little butter. Prepare this soup in spring when there is an abundance of fresh vegetables.
Rinse all the vegetables and cut them into pieces, shell the beans and peas; chop an onion and fry it in a pan with a little oil; add the vegetables and fry them over high heat. Add a ladleful of hot water and cook for 20 minutes over low heat, making sure that the vegetables do not crush; stop cooking when they are cooked but still a little firm. Season with salt and pepper and add basil; transfer to a jar, drizzle with oil and close. Sterilize. Store in a cool, dark place.

Notes:

Salt (or sodium chloride) is one of the fundamental ingredients for seasoning culinary preparations.
Since the antiquity. It is considered as a central element of some religious rites and Christianity has taken up the tradition during baptism.
It is essential to man and the salt refining industry is one of the oldest. There are many salt marshes on all the coasts of France.


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