Description
The prototypes for this soup became a classic Pea soup and the Tuscan soup. I don't like the smoked pork in the soup and don't like barley, so I had to go on cunning. Instead of cooking a soup of smoked pork shank or bacon - took chicken broth, but in order to preserve the smoked flavor and aroma - I heated the bacon grease, added it to the soup, cracklings and put aside. Took Tuscan blend and replaced the barley, another of peas - for the beauty. Turned out very even nothing - nourishing, fragrant and spicy (due to the spices) soup for a cold winter. My approved - ate and praised. I, as always, cooked a lot, but in the recipe the quantity of ingredients was reduced and counted for 10 servings, so photos of products may seem more than in the recipe.
Ingredients
-
Broth
2000 ml
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Bacon
100 g
-
Peas
160 g
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Beans
80 g
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Lentils
60 g
-
Carrots
100 g
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The Apium graveolens Dulce
100 g
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Potatoes
300 g
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Onion
100 g
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Leeks
70 g
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Peppers red hot chilli
0.5 tsp
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Garlic
3 tooth
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Salt
-
Sugar
-
Olive oil
3 Tbsp
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Coriander
1 tsp
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Cumin
1 tsp
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Black pepper
1 tsp
Cooking
Soak both types of beans and white kidney beans nightly in a bowl. Soaking not only do we accelerate the follow-up process of cooking, but washed out of the bean substances that stimulate swelling. So you can change the water - once, twice, Begin cooking bringing in about half of the broth to a boil and lay the peas and beans. Cook until semi-readiness - 30 minutes (if you cook to readiness, then they fall apart and turn to mush) I Have white beans, which is the same as and peas. If you have a more long-impending - it is better to soak separately, and to lay before the peas for 20 minutes.
Cut the bacon crosswise slices, a width of about 1 cm, Pour into a pan a little olive oil for frying and valadium there bacon. Vytaplivaete fat over medium heat.
After about half an hour nearly DCL fat will mytopics.
Drain the fat into a bowl, strain through a sieve. Pork rinds you can eat alone or add to the finished soup when serving - those who love
Onions cut into small cubes (3 - 5 mm)
Leek cut in half lengthwise. Make several longitudinal incisions in a radial (directed towards the center) leaving about 5 mm from one end nemudrenye. Then cut across into small pieces - 3 - 5 mm
Carrots cut into pieces 0.5 - 1 cm
Celery stalks cut in half lengthwise and then crosswise - get pieces of about 1 cm
Begin to sauté the onions, leeks and hot pepper in olive oil over medium heat.
After a couple of minutes, when there will be a characteristic smell of roasting onions, add to the pan carrots and celery. Add the melted bacon fat. Saute for 10 more minutes
Potatoes cut into cubes 1 - 1.5 cm When the peas and beans will reach the semi cooked, add to the pot of potatoes.
Add to a pot of red lentils. Add the remaining broth. Cook until cooked potatoes. I mean, when potatoes are semi ready, add zazharku (browned onion, carrot and celery)
Cook a little longer until the soup narubai garlic finely. For 5 minutes until cooked, sprinkle with salt, add the sugar and spices. When potatoes are ready, add the garlic and remove from heat. Give the soup to stand for 15 minutes - 20.
Pour into a dish, decorate with greens and serve. Bon appetit!
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