Description
Very hearty thick soup that's perfect for a Lenten table. A set of simple products, the correct taste and combination of valuable plant proteins - everything you need for the occasion.
Ingredients
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Beans
1 cup
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Mushrooms
1 handful
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Bread
1 piece
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Potatoes
4 piece
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Carrots
2 piece
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Onion
2 piece
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Parsley
1 piece
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Garlic
2 tooth
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Greens
1 coup
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Vegetable oil
2 Tbsp
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Allspice
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Bay leaf
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Salt
Cooking
To prepare products: pre-soak dried mushrooms in cold water. Beans cover with water. The variety of beans "black eye" from TM Mistral has a strong vegetable flavor and is ideal for soups and vegetable salads, and beans to boil much faster than usual, and does not require pre-soaking overnight, which makes it very convenient and indispensable in the preparation of many dishes.
Preheat the oven to 180 C in convection mode. With a round of bread cut "the cap", and using a knife or spoon to cut or pull bread crumb, preparing thus the "bread pot" which will be served soup. Crumb chop and send in the oven for 10 - 20 minutes together with the cut out bread to dry.
Cook strong vegetable broth: coarsely chopped celery/parsley, carrots and a whole onion, add water (if desired, you can bake vegetables in the oven). Bring to boil, reduce heat, add mushrooms, parsley, allspice, Bay leaves, boil all together for about 40 minutes. Ready strain the broth and return to saucepan. Mushrooms to be postponed.
Pour in the saucepan the beans, bring to a boil, reduce heat and simmer about 20-30 minutes until soft.
Meanwhile, arbitrarily chop the potatoes and carrots.
Add them to the pan with the beans.
Slice the mushrooms thin strips, onion - feathers, chop the garlic.
In a well heated pan in small amount of vegetable oil lightly fry the onion and garlic, add the mushrooms.
Dried bread crumb to roll out with a rolling pin into large crumbs (grind in a blender or grate).
Add bread crumbs to the pan with the onions and mushrooms, season with salt and pepper to taste, stir and fry all together until Golden brown, about 5 minutes.
For 5 - 10 minutes until the potatoes are done, add contents of skillet to pot of soup, add salt/pepper to taste, stir and boil all together about 5 - 10 minutes.
Turn off the heat, add the finely chopped fresh herbs to give the soup a little brew.
Now you can pour the soup into a pot of dried bread and enjoy this simple but so tasty dish.
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