Vegetable Soup
Source of Recipe
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Wash and chop in small pieces 1.5 kilograms total of the following
vegetables:
cabbage
carrots
cellery
green, red and/or yellow peppers
courgettes (zucchini)
broccoli
green beans
leek
tomatoes
parsley
Peel and chop in small pieces one big onion and three cloves of
garlic.
Heat 1/2 cup olive oil in the pressure cooker, if available, or in
a normal large pot, fry the onion until glassy, add the garlic,
and after stirring a while add the vegetables, approx. 3 liters
water and one tablespoon of salt. In the pressure cooker boil as
indicated or in the normal pot until the carrots are soft (approx.
45 minutes).
When the soup is ready add the juice of one or two lemons.
The recipe results in a clear soup if you pour it through a sieve
when ready and put the vegetables aside (put them in the blender,
add some flour and egg or egg substitute, make little balls and
fry them in good oil).
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