Spring Minestrone for Two With a Spanish Twist

środa, 29 stycznia 2014

Spring Minestrone for Two With a Spanish Twist

Time: 35 mins


  • 1 tablespoon olive oil
  • 1/2 small onion, finely chopped
  • 1 leek, white part sliced
  • 1 carrot, finely choped
  • 2 garlic cloves, finely chopped
  • 2 small potatoes, peeled and diced
  • 1 chorizo sausage, cut into bite-sized pieces
  • 150 g shelled broad beans
  • 1 cup chicken stock


  • 1 Heat the olive oil in a small saucepan, then add the onion, leek and carrot.
  • 2 Saute over a low heat until soft.
  • 3 Add the garlic, potatoes and chorizo and cook again for a few minutes.
  • 4 Add the broad beans and stock and simmer for 20 minutes or until the broad beans are soft.
  • 5 Season to taste with salt and pepper, then take half of the soup and puree it in a food processor.
  • 6 Return the puree to the main soup and stir.
  • 7 You should have a quite thick consistency, but you can add more chicken stock if desired.
  • 8 Drizzle with extra olive oil and serve topped with parmesan cheese, if you like.

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