Description
Dear cooks, I have the program potage aux legumes - vegetable soup - in Normandy. - Normandie region of Northern France that produces the world famous Calvados. As with many traditional rustic dishes, this soup is made from seasonal ingredients, making it very budget. A bit of skill and a shot of Calvados, and you have on the table a delicious French soup! Their appearance in the beauty contest he could not win, but beauty, as we know, comes from inside, and inside that soup...
Ingredients
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Potatoes
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Rutabaga
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Carrots
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Celery root
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Leeks
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Minced meat
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Mustard
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Salt
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Butter
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Flour
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Bay leaf
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Seasoning
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Black pepper
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Water
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Garlic
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Calvados
Cooking
For the soup I took the vegetables. Variations and combinations is countless. Suitable pumpkin, and broccoli and cauliflower, and zucchini, and parsnips, in short, everything that grew.
Vegetables clean, wash and cut arbitrarily, put in slow cooker or pan, add 2 tsp salt, green part of the leeks, pour 1.5 liters of boiling water and forget about them for an hour.
The time it takes meat. I have a pork-beef, but it does not matter. In prepared stuffing add 1 tsp salt, 0.5 tsp Provencal herbs and 1 tsp of Dijon mustard. Mix all with a fork and put into the fridge.
While the meat is infused in the refrigerator, the white part of a stalk of leeks cut into half rings and grind a clove of garlic.
In a saucepan melt 50 g butter and pripuskaet it leek with the garlic until transparent. It will take 4-5 minutes. Add flour and pripuskaet still for 5 minutes, stirring constantly, until Golden.
To the onions add the Calvados and, stirring constantly, evaporate it until then, until the mixture will gather into a ball, and the flour will begin to stick to the bottom of the saucepan. Add onion to the ground, one about four ladles of broth of vegetables from the slow cooker (pots), each time stirring well until the mixture becomes like a sauce. Add 1 tsp mustard, remove from heat and Porirua immersion blender.
Svalivsheesya vegetables too Buriram immersion blender, but without fanaticism, even in the soup felt fragments of vegetables. The green part of the leeks emitted or Porirua with other vegetables, it's optional. Of minced meat roll meatballs the size of a cherry, throw them into pureed vegetables, together with Laurel leaves. Put the program "Soup" for another 15 minutes at the end to add to the vegetable mass, the onion, stir, add pepper, check for salt.
Serve soup, sprinkled with chives and taste, presenting himself as a Commissioner Maigret - a big fan of Calvados and rustic cuisine.
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