John Myers
Ingredients for 6 servings:
- 350 g macaroni chips or croissants
- 400 g minced beef or mixed minced meat
- 400 g broccoli
- 200 g cheese, e.g. Cheddar or Mozzarella, grated
- 2 onions
- 2 garlic cloves
- 4 sprigs of thyme
- salt and pepper
- Paprika powder, sweet
- 200 ml cream
- 200 ml milk
- 500 g tomatoes, pureed
- 2 tbsp tomato paste
- 2 tbsp vegetable broth
- 1 ¾ liters of hot water
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Peel and finely chop the onions and garlic cloves. Pick the leaves off the thyme. Heat 2 tablespoons of oil in a large pot, add the minced meat, and fry over high heat until crumbly. Add the chopped onions and garlic cloves to the pot, stir, and fry briefly. Season everything generously with pepper, salt, and paprika, add the thyme leaves, and stir everything through. Then add the tomato paste and sauté briefly. Deglaze with the cream, milk, passata, and water. Stir in the vegetable stock and bring everything to a boil. Then reduce the heat, cover, and simmer for 15 minutes. Meanwhile, trim the broccoli and cut it into small florets. After 15 minutes, remove the lid, pour in the pasta, and simmer for another 10 to a maximum of 15 minutes. The length of time depends on the pasta used. Stir occasionally. Five minutes before the end of the cooking time, add the broccoli to the pot, stir, and cook it. Then remove the pot from the heat, sprinkle in 3/4 of the grated cheese, stir, and serve. Sprinkle the soup with the remaining grated cheese. 770 kcal per serving.
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