Description
The recipe for this delicious soup can be taken as base for preparing first courses. A little to add a product and you please the result is a completely new taste, and adding a wonderful dressing for the pickle MADD, the soup gets amazing spicy hue.
Ingredients
-
Dressing
2 Tbsp
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Potatoes
4 piece
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Carrots
1 piece
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The Apium graveolens Dulce
2 piece
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Figure
100 g
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Butter
30 g
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Red sweet pepper
1 Tbsp
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Coriander
1 tsp
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Bay leaf
2 piece
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Salt
-
Onion
1 piece
Cooking
To prepare foods for soup
Celery, carrots and onions cut into small cubes.
In a saucepan with a thick bottom, melt a knob of butter, add the chopped vegetables, put a Bay leaf, a teaspoon of coriander and fry together for 4-5 minutes. If desired, add thyme, rosemary or other spices, the taste is enriched.
While preparing roasting, peel and chop the potatoes
Add to the pot the potatoes, pour in the rice and a tablespoon of paprika, continue to cook another 5 minutes, until the potato has softened. Rice give the soup a velvety texture, it can be replaced by any grits and then get the other flavors.
Add to the soup dressing for the pickle Maggi
Pour in the chicken/meat broth or hot water ( around 1.5 l) or to the desired consistency, bring to boil, then the fire abated and cook on slow fire until tender. The pan cover with a towel and allow to steep soup.
Ready soup serve, sprinkle with any greens.
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