Bean soup with pritima and a quenelle

Description

Vegetable soup turned out magically delicious. Multi-color, textured, bright, and pleasant aroma. And for those who Post does not comply, tender silk bonus - chicken dumplings.

Ingredients

Beans

180 g
Pasta

100 g
Onion

1 piece
Carrots

1 piece
The Apium graveolens Dulce

1 piece
Green peas

2 Tbsp
Vegetable oil

1 Tbsp
Rosemary

1 pinch
Salt

1 pinch
Black pepper

1 pinch
Chicken breast

200 g
Bread

3 slice
Milk

100 ml
Salt

1 pinch

Cooking

Lima beans soak in cold water for 4-6 hours

Then drain in a colander, cover with fresh cold water and boil until soft about 1 hour.

After cooking, drain in a colander

The same manipulation is done with beans red Kidney

Onion cut into half rings, carrots to RUB on a large grater, petiolate celery cut into slices. Reheat in a saucepan with a thick bottom in vegetable oil, fry on medium heat onion until soft, avoiding Browning, add the carrots and celery, cook 5 minutes.

Add rosemary, stir crazy Flavors...

Pour 1 liter of water, bring to a boil, add both beans, season with freshly ground black pepper and simmer for 20 minutes. Add frozen green peas, salt!, and cook for another 5 minutes.

Add to the soup ptitim (or any small pasta, not containing egg structure). Cook until cooked ptitim. Lean base.

Fasting Supplement can be prepared in advance. The slices of the loaf to the crust and pour melted milk.

Chicken and soaked bread mince or punch in a blender

The rest of milk add to chicken mince. Season the mince with salt and break the immersion blender.

The result is a viscous mass, not too thick. Season with salt and pepper. Mix well.

Boil in a saucepan the water in which we cook dumplings and salt it. Using two teaspoons to form dumplings: to gather in one spoon of chicken mince, the other with a spoon to cover the stuffing on top.