Winter Soup
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| From PicasaWeb - Cuisine 2007 |
Here’s an English take on Minestrone Soup.
Cube some root vegetables, such as carrot, swede, parnsip, turnip and potatoes and start to par-boil them.
Meanwhile, soften an onion and some garlic in a little butter and pour on one can of peeled tomatoes, a chicken stock cube, some white pepper and a little water.
Whizz up the tomato mixture until it is pureed (and strain through a sieve if you fancy). Adjust the acidity of the tomato “soup” to taste with a little natural honey and some skimmed milk. Drop in some pasta, like ‘Angel Hair’, linguine, or fusilli, in short pieces if you are using straight pasta. Stir in well. Pour the par-boiled vegetables into the pan, along with a can of pulses, like chick peas, mixed beans or even green lentils. Stir in.
Remove from the heat and leave for a few minutes for the pasta to soften.
Check for seasoning and serve with some rustic bread, preferably infused with garlic butter.