Description
Prepared for lunch Italian soup Ribollita, but granddaughter-they won't feed - red wine in it. Had to figure out a soup that was at hand. And so was born this soup.
Ingredients
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Meat
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Carrots
0.5 piece
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Leeks
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The Apium graveolens Dulce
2 piece
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Potatoes
1 piece
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Cauliflower
5 piece
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Water
0.5 l
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Cream
100 ml
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Salt
Cooking
Meat cut into very small pieces, pour water and put to boil until tender.
Meanwhile, wash vegetables, clean. Carrots grate on a coarse grater. The celery to remove the tough veins and cut into pieces. Leek grind.
One of the inflorescences of cabbage to disassemble the larger pieces, the rest of the cabbage to disassemble and chop more finely. Potato to clean.
Larger inflorescences, boil in boiling salted water until soft (4-5 minutes), cool under running cold water and dry. Well-lubricated brush with vegetable oil and place in hot oven. Bake until Browning.
When the meat becomes absolutely soft, add the broth, all the vegetables, bring to a boil and cook on very low heat under a lid until tender.
When the vegetables are cooked, the broth pump. The vegetables along with the meat pieces blend to a smooth puree,
Return puree to saucepan, add cream and dilute the strained broth to the desired consistency. Salt.
Warm the soup, not boiling.
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