Recipe: Tasty “Daube-strone” Soup

“Daube-strone” Soup. I made extra sauce with Sunday's Boeuf en daube in anticipation of doing this, an experiment very remotely inspired by minestrone. The end-result is a substantial hot bowl of flavoursome ingredients, ideal given today's low temperature. Great recipe for Leek, Carrot & Potato Soup.

Most of my soups are prompted by what I've got to hand on a busy morning! I haven't added it on this occasion but a garnish of fresh coriander goes. Great recipe for Leek & Celery Soup. “Daube-strone” Soup very diverse and own ideal taste that unique. Several kinds of “Daube-strone” Soup recipes are also sufficient simple to process and do not take long. Although not everybody likes “Daube-strone” Soup food, nowadays some people are get attached and like the various “Daube-strone” Soup foods on hand. This can be visible from the number of restaurants that prepare “Daube-strone” Soup as one of the serving. You can cook “Daube-strone” Soup using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of “Daube-strone” Soup

1. Prepare 1 of large knob butter.
2. Prepare 1 of onion chopped.
3. You need 1 of red pepper, deseeded and chopped.
4. Prepare 1 of red chilli, with seeds and chopped.
5. It's 50 g of chestnut mushrooms, sliced.
6. You need 2 of carrots, diced.
7. It's 1/4 of cabbage, shredded, stalk diced.
8. You need 500-700 of g/ml sauce from my Simplified Boeuf en daube recipe.
9. You need 600-1,000 ml of water (use more or less to adjust the consistency to your preference).
10. It's 100 g of pasta, in small pieces. I used fregula but use whatever you prefer/have available.
11. It's of Salt.
12. You need of Ground black pepper.
13. Prepare of Parmesan cheese, grated (optional).

A lowish-calorie (omit the potato and crème fraîche to make it lower if you wish - but it'll taste different!) but tasty soup for autumn. Put all the ingredients except the coriander leaves garnish in a saucepan and stir well. Season to taste - but you may not find this necessary. Serve piping hot with coriander garnish and bread of your choice.

“Daube-strone” Soup instructions

1. Heat the butter and fry the onion for 2 minutes, only stirring to avoid sticking..
2. Add the pepper, chilli and mushrooms and fry for a further 3 minutes, stirring occasionally. Then stir in the carrots plus cabbage and cook for a further minute..
3. Meanwhile, heat the daube sauce in a large saucepan or stockpot, occasionally stirring gently but thoroughly. Add in the fried ingredients and then the water. Bring to the boil, stirring almost continuously..
4. Cover and simmer for 15 minutes, stirring occasionally..
5. Stir in the pasta and cook for a further 10 minutes, stirring occasionally to avoid sticking. Check two or three times and if needed add a little more water..
6. Season to taste and immediately serve piping hot, adding some Parmesan cheese to each bowl if wished. Note that I did not whizz this dish, preferring it chunky. Nice bread goes well with this soup but it’s so hearty in itself that you may think that unnecessary!.

Great recipe for Leftover Ham & Frozen Pea Soup. Being fairly substantial, with some bread this makes a light meal rather than just a first course. It uses up leftover ham (normally from a gammon joint) with other ingredients often already in the kitchen. The crème fraîche is worth getting in.

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