John Myers
Contents
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Ingredients
- 4 Potato freshly peeled
- 4 Peeled carrots
- 6 Peeled shallots, whole
- 3 tbsp Shallot cubes
- 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 Garlic cloves peeled
- 1 L Meatsoup
- 2 Bay leaves
- 1 tsp Caraway seeds
- 1 tsp Herbs de Provence
- 1 tsp Marjoram spice
- 1 pinch Red chilli flakes
- 2 tbsp Parsely
- 2 tbsp Butter
- 300 g Smoked meat, roughly diced
- Salt
- Black pepper from the mill
- 350 g Mushrooms
- 3 tbsp Diced bacon
- 3 tbsp Diced onion
- 8 g Porcini mushrooms dried and soaked
- 1 tbsp Flour
- 1 shot White wine
- 2 Ground juniper berries
- Lemon zest
Instructions
- 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.
Nutrition
Serving: 100gCalories: 50kcalCarbohydrates: 2.4gProtein: 2.9gFat: 3.2g
