Thursday, Dec 20 2007

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Minstrone Soup

Ingredients:

Pressure cook together:
1 large tomato
1 2" piece white pumpkin
1 onion
1 carrot
1 potato small
3 cups water

Chop in juliennes:
1 carrot
1 capsicum
1 spring onion sprig
2 cabbage leaves

Other ingredients:
1 tbsp. butter
2 tbsp. boiled, drain pasta (macaroni, noodles, spaghetti, any)
1 tsp. red garlic sauce
1/2 tsp. ginger grated
1 tbsp. tomato ketchup
1 tbsp. fresh beaten cream
1 tbsp. grated cheese
salt to taste
pepper to taste

METHOD:

1. Blend pressure cooked veggies in mixie. Strain.
2. Heat butter in a heavy deep pan.
3. Add ginger, stir, add julienned veggies, stir fry for 2-3 minutes.
4. Add pureed stock. Bring to a boil.
5. Add all other ingredients, except cream and cheese.
6. Stir and simmer for 2-3 minutes.
7. Serve hot in individual bowls.
8. Sprinkle some cheese and a swirl of cream before serving.

Note: Juliennes are vegetables, etc. cut in thin strips of approx. 1 1/2" length. First chop vegetable in thin slices, and chop slices into thin slivers.

Making time: 45 minutes
Makes: 5 servings approx.
Shelflife: Best fresh

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