John Myers
Werrej
show
Ingredjenti
- 4 Patata friska mqaxxra
- 4 Karrotti imqaxxra
- 6 Peeled shallots, whole
- 3 tbsp kubi tax-shalot
- 150 g Celery bulb, roughly chopped
- 250 g Green beans cleaned and roughly cut
- 1 Leeks, cleaned and cut into 3 cm pieces
- 1 Green peppers, cleaned and roughly chopped
- 1 Red peppers, cleaned and roughly chopped
- 4 Sinniet tat-tewm imqaxxra
- 1 L Meatssoup
- 2 weraq tar-rand
- 1 Tsp Żerriegħa tal-ħlewwa
- 1 Tsp Ħwawar de Provence
- 1 Tsp Ħwawar tal-marjoram
- 1 pinch Qxur tal-bżar aħmar
- 2 tbsp Tursin
- 2 tbsp Butir
- 300 g Smoked meat, roughly diced
- Melħ
- Bżar iswed mill-mitħna
- 350 g Faqqiegħ
- 3 tbsp Bacon imqatta'
- 3 tbsp Basla imqatta' mqatta'
- 8 g Porcini mushrooms dried and soaked
- 1 tbsp Dqiq
- 1 sparatura inbid abjad
- 2 Berries tal-ġnibru mitħun
- Qoxra tal-lumi
istruzzjonijiet
- Heat 1 tablespoon of butter in a suitable saucepan, fry the smoked meat, add the vegetables, stir briefly (except for the peppers) and add the broth. Stir in herbs and spices and let simmer on a low heat. Only add the peppers in the last 10 minutes.
- Heat the rest of the butter in a casserole, roast the onions and bacon, add the mushrooms and fry them briefly as well. Dust the flour, stir and deglaze with the soaking stock, the porcini mushrooms and the white wine. Season with salt, pepper, chilli, juniper and lemon zest.
- Gradually pour in a little broth from the vegetable pot until a thick sauce has formed. Finally, season to taste and serve sprinkled with parsley.
- You can use the magic wand to make a tasty soup from the leftover vegetables and the cooking broth.
Nutrizzjoni
Notifika: 100gKaloriji: 50kcalKarboidrati: 2.4gProteina: 2.9gXaħam: 3.2g
