I know, I know! Vegetable soups or stews are lots on this blog. But there are so many different combinations for a hearty soup, they don't get boring.
This time a piece of Guanciale bacon and a part of a head of cabbage are the stars of this soup.
As a base, I used all bits and pieces out of the veggie drawer, the cupboard and the kitchen counter. That is the best way to clean it before a restock.
The endpieces of Parmesan or Pecorino are in the freezer. I do not throw them away when most of the cheese is grated. A frozen chunk went in the soup too. A teaspoon of my very hot Calabrian pepperoncini paste is useful for the flavour profile. My new batch of extra hot orange halapeños is still on the vine and not ripe yet, due to 16 days of rain and cold.
Ingredients:
3 tsp veg stock paste with 1200 ml hot water
40 g Guanciale, 2 tbsp olive oil
2 medium potatoes or 7 drillinge
1 red onion, 4 cloves of garlic
3 small carrots, 1 kohlrabi, 1 red bell pepper
200 g white cabbage
1 bay leave, stalks celery greens, 2 lovage stalks
1 tsp pepperoncini paste, salt, pepper
1 Parmesan rind
60 g Mini Maccaroni
4 Wieners (chicken), parsley
Chop all veggies. Start to brown the Guanciale in olive oil. Add onion, garlic and carrots. After 3 min add potatoes, bell pepper and kohlrabi. Stir often. Season.
Now pour in the veg stock. Add Parmesan, cabbage and pepperoncini paste. in with the pasta. Stuff in the herbs whole and get them out later before serving.
Bring to a boil. Reduce the heat and cook for 12 min. The last 3 min, put the cut up Wieners in to warm through.
Finish with parsley. It is easy to reheat or freeze.
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