John Myers
Spring Soup with Filler
The perfect spring soup with filler recipe with a picture and simple step-by-step instructions.
- 1 piece Carrot, about 100 gr.
- 1 pole Leek, about 200 gr.
- 1 piece Fennel, about 200 gr.
- 200 g Sugar snap
- 200 g Beans green fresh
- 1 piece Parsley root, about 70 gr.
- 3 small Onions
- 1 Bit Garlic
- 1000 ml Vegetable broth
- 200 ml Vermouth Noilly Prat
- Black pepper from the mill
- Chives
- Mint leaves
- 16 piece Small ravioli
- Peel and julienne the carrot. Clean the leek, cut off the roots and the dark green end and also cut into julienne. Add a pinch of salt to some cold water and add the julienne until further processing. Cut away the young green from the fennel and cut it finely, then cut the fennel into thin strips. Cut the ends of the sugar snap peas and beans and cut 2-3 times, depending on the size. Peel the onion, halve and then quarter. Peel and dice the parsley root.
- Cook the ravioli separately according to the package instructions and then rinse them briefly with cold water so that they do not stick together and keep them warm.
- In the meantime, pluck a few mint leaves from the pot.
- Bring the vegetable broth with the piece of garlic to a boil and first add the onion, fennel and parsley root and simmer for 10 minutes, then add the beans with the sugar peas and cook gently for another 4-5 minutes, finally the in Add julienne cut carrots and leeks and simmer for another 2-3 minutes until the vegetables still have a “bite”. Remove the pot from the stove and season with pepper & Noilly Prat, now add the chives and the ravioli and let it steep a little.
- Put the finished soup in a soup cup and garnish with the mint leaves and now ….. enjoy your meal …..
- TIP: With the ravioli, everyone can choose which filling they like according to their taste.
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