Vegetable Soup with chili
calories: medium
category: soup
cost: medium
difficulty: easy
preparation time: 75
Ingredients
Potatoes 400 gr.
Carrots 150 gr.
Swiss chard 200 gr.
Lard 80 gr.
Sweet Tropea onions 400 gr.
Italian left over bread 6 slices
Chili 1
Salt to taste
See our
Wine Tips
for your meals
Carrots 150 gr.
Swiss chard 200 gr.
Lard 80 gr.
Sweet Tropea onions 400 gr.
Italian left over bread 6 slices
Chili 1
Salt to taste
See our
Wine Tips
for your meals
Preparation Peel the potatoes and wash them. Clean the carrots and the chard well, wash them and then cut them into cubes.
Put an earthenware pot on the fire and add the vegetable cubes. Add the chilli pepper and cover it all with one and a half litres of salted water.
Cut the onions up roughly and melt the lard in another pot. Put the onions in and let them cook for a long while, adding a few spoonfuls of hot water if the mixture becomes too dry. At the end the onions should dissolve but not browned.
Place the vegetables aready cooked in the pot with the onions and let them acquire taste for a few minutes, stirring in the meantime. Arrange the bread in each soup plate and cover them with the soup. Serve hot, immediately. If you like, you can sprinkle the soup with grated Pecorino cheese. The Chef's tips Cirò Rosé a 12.5% wine to be served at 18°. Curiosity Tropea in Calabria is famous in the culinary field for its small particularly tasty red onions having a lot of pulp and sweet in taste.
Put an earthenware pot on the fire and add the vegetable cubes. Add the chilli pepper and cover it all with one and a half litres of salted water.
Cut the onions up roughly and melt the lard in another pot. Put the onions in and let them cook for a long while, adding a few spoonfuls of hot water if the mixture becomes too dry. At the end the onions should dissolve but not browned.
Place the vegetables aready cooked in the pot with the onions and let them acquire taste for a few minutes, stirring in the meantime. Arrange the bread in each soup plate and cover them with the soup. Serve hot, immediately. If you like, you can sprinkle the soup with grated Pecorino cheese.
