Favourite Minestra Veggie Soup With Curly Endive Recipes

FAVOURITE MINESTRA-VEGGIE SOUP WITH CURLY ENDIVE

Steps:

• Heat the oil in a large saucepan. Add the carrots and shallot and cook over low heat, stirring frequently, for five minutes or so.
• Stir in the garlic, and stir-fry over medium heat for about three minutes.
• Pour in the vegetable stock, and bring to a boil.
• Stir well, cover, lower the leat and simmer for about 20 minutes; stir occasionally. Add more water/stock if necessary.
• Add orzo/pasta, and the greens or endive to the hot soup.
• Simmer, stirring frequently, for about five minutes.
• Add the parmesan cheese, simmer for two or three minutes longer, 'til the pasta is al dente.
• Remove from heat and serve.

MY FAVOURITE GAZPACHO SOUP

Steps:

• Quarter tomatoes and place in a blender or food processor.
• Add chopped green pepper, coarsely chopped herbs, and pressed garlic.
• Blend till smooth or a consistency you prefer.
• Place in a serving bowl.
• Gradually add 1/2 cup olive oil, the juice of 1 lemon, and 3 cups of chilled beef stock to the tomato mixture while stirring.
• Substitute vegetable stock for a vegetarian version.
• Blend the onion and 1/2 of the cucumber and add to the tomato mixture.
• Add the paprika and grate the remaining cucumber into the soup. Add salt if you like or allow people to add salt at the table.
• Place 2 ice cubes in each bowl and garnish with parsley.
• Enjoy.
• I like to serve this with a nice foccacia bread on the side, but it needs nothing else.