John Myers
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Soups & Stews: Colorful Vegetable Soup with Fried Fillet Pieces
The perfect soups & stews: colorful vegetable soup with fried fillet pieces recipe with a picture and simple step-by-step instructions.
the day before
- 2 Hands full Green beans
- 1,5 liter Vegetable broth here i.m.Kb
Meat side dish
- 350 g Pork tenderloin
- Olive oil for frying
- 1 medium sized Cut onion
- 1 medium sized Olive oil
- Herbs of Provence
for the soup
- 5 medium sized Finely diced potatoes
- 4 medium sized Diced carrots
- 1 piece Diced Kohlrabi
- 2 Branches Freshly cut lovage
- 1,5 liter Vegetable broth
- Self-Made, in accordance with KB
The day before
- I prepared the beans the day before, cooked them in vegetable stock and kept them in the fridge overnight.
cook in a wok
- Peel, wash and cut the potatoes, carrots and kohlrabi, put everything in the wok, 2 tablespoons of vegetable stock, homemade here from my cookbook, pour over it and fill up with water. Bring everything to a boil and cook until the kohlrabies are done, as these are the toughest vegetables. Add the beans cooked the day before WITH the stock and heat everything.
Fry the fillet sepeat
- Cut the pork tenderloin lengthways once and then slices across. Put oil in a pan and briefly sear the filet pieces, add and fry the cut onions briefly, then add everything to the rest, sprinkle with Provence herbs, bring to the boil once and let the soup steep for a good 2 hours.
- Bon appetit, the soup was delicious.
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