Minestrone – Buffet Special

Since overcooked ingredients worsen every dish, I found a new system for my minestrone. All ingredients are pre-cooked and seasoned, so they are also suitable for a party. You take what you want and fill up with bouillon. You can find the recipe for the preparation of a good boillon with me.

The preparation of a clear boullion from leg slice is explained elsewhere. Here I use the product from a leg slice for a dish for 4 people. All root vegetables are to be cut into 6mm cubes. Carrots, May turnips, peeled peppers, kohlrabi, cauliflower florets, potatoes, celery.

For blanching, I use part of the boullion, slightly over-salted. Each ingredient is blanched individually: May turnips, kohlrabi, kale, potatoes. Everything just short and firm to the bite! Since no green color can be obtained, do not let it cool in ice water but spread it out.

For the diced carrots, melt 1 tablespoon of brown cane sugar in 125g butter. Steam the diced carrots in it, season with salt, pepper and let it steep with a sprig of rosemary.

Melt 125g butter and add chopped sage leaves. Roast the blanched potato cubes in the frothy sage butter, season with salt, pepper and mayoran.

I prefer "Mini's" as a noodle ingredient. z. B. Mini Conchiglie Rigata (clam pasta). In addition to salt, I also use two stock cubes to get a spicy cooking water. Boil the pasta until al dente, drain and mix with a little olive oil (also seasoned, depending on your taste).

For the blanched May turnips, caramelize butter and cane sugar, stir the chilli rings and turnips in them. Deglaze with a little boullion. This is where the first half of the chilli ends up with me. If you like it spicier, you should take more.

White celery or celery sticks - a much misunderstood vegetable. It is important to cut away the roots and ends of the leaves generously. Then pull off the thread-like, woody components from both ends. Cut the stems into slices and blanch them in the boillon. Now add some nut butter and briefly toss the vegetables with a bay leaf and two allspice grains. The vegetables are cooled in a butter with a bay leaf and 2 allspice grains tossed.

Core, peel and dice the peppers. Prepare drizzled with a little lime juice.

For the blanched cabbage florets, sweat the other half of the chilli in fine strips in 100g butter, add coarse sea salt (for the bite). Toss the cauliflower in it.

Toss the blanched kohlrabi in a little olive oil - done.

Melt about 125g butter again. 4 cloves of garlic in fine slices and 3 onions, halved and fry in rings until translucent. Season with salt and pepper. Some coarse sea salt for the "bite".

Heat the meat of the leg slice and prepare it. Heat the boullion. Prepare lime or lemon wedges. Have various paprika or tomato pastes ready to season yourself.

Prepare all the ingredients individually and warm. Keep the bouillon hot in the kettle. Then every guest can put together their own soup according to their own taste.

Add herbs, flowers and spices depending on availability. Depending on the season. At the moment there are cress blossoms. But that will be another topic ...