Description
Soupe a la Victorine. Very delicious, hearty and warming soup. When the weather is not pleasant with heat, a bowl of this hot soup is the best remedy for lifting mood and energy.
Ingredients
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Beans
0.5 cup
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Water
1 l
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Onion
2 piece
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Olive oil
6 Tbsp
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Bay leaf
2 piece
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Rosemary
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Salt
1 tsp
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Black pepper
0.25 tsp
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Sage
0.25 tsp
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Meat
200 g
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Eggplant
500 g
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Tomato
3 piece
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Garlic
4 tooth
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Greens
Cooking
Rinse beans, cover in boiling water (1 liter) and again bring to boil. Cook over high heat for 2 minutes. Turn off the fire, the pan cover and leave for 1 hour.
Onion peel and finely chop. Garlic peel and RUB on a small grater.
Fry the onions in 3 tbsp olive oil on medium heat until Golden brown.
After hours of beans add meat, bring to boil, remove foam and reduce heat. Add fried onion, salt, pepper, rosemary, Bay leaf and sage. Loosely cover with a lid. Cook for 1-1.5 hours until cooked beans (look for your grade beans). Then to get the meat, and blend soup using a blender.
Eggplant peel and cut into cubes 1 cm Carefully sprinkle with salt and leave for 20 minutes. After specified time to drain the juice, eggplant dry with a towel.
With tomato remove the peel (to make it easier, the tomatoes can be blanched), cut into cubes 1 cm Shift in a colander to stack the juice.
In a pan heat 3 tbsp of olive oil. Lightly fried eggplant, then add the tomatoes and garlic. Sauté for 2 minutes. Reduce heat, add tomato juice, cover with a pan lid. Simmer for 10-15 minutes until tender eggplant.
For the bean puree (if puree is thick, you can dilute it with the broth), add steamed vegetables, bring to a boil, and then simmer for 3-4 minutes. Soup pour into bowls, add the greens and meat (disassembled into fibers or chopped into pieces of 1 cm).
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