Cabbage And Bean Soup Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
3/4 cup: borlotti beans,
1 cup: (180g) frozen broad beans, thawed,
30 gm: butter,
1 medium: (150g) onion, chopped,
1 medium: (350g) leek, chopped,
1 stick: celery, chopped,
2 tablespoon: plain flour,
2 liter: (8 cups) vegetable stock,
1 pinch: cayenne pepper,
1/2 teaspoon: sugar,
1/4 teaspoon: ground saffron,
1 small: (250g) kumara, chopped,
3 cup: (240g) shredded cabbage,
2 tablespoon: chopped fresh coriander,
Directions:
Place borlotti beans in bowl, cover with water, cover, stand
overnight; drain.
Add broad beans to pan of boiling water, simmer, uncovered, 5 mins;
drain, rinse under cold water, Peel skins from broad beans; discard
skins.
Heat butter in pan, add onion, leek and celery, cook, covered,
stirring occasionally, about 10 mins or until vegetables are soft.
Add flour, cook, stirring, until mixture is dry and grainy. Remove
from heat, gradually stir in stock, pepper, sugar and saffron. Stir
over heat until mixture boils and thickens, add borlotti beans,
simmer, covered, about 50 mins or until beans are tender. Add broad
beans, kumara and cabbage, simmer, uncovered, about 10 mins or until
kumara is tender; stir in coriander.
Posted by : Sue Rykmans.
Yield: 6 servings
Source from luhu.jp
overnight; drain.
Add broad beans to pan of boiling water, simmer, uncovered, 5 mins;
drain, rinse under cold water, Peel skins from broad beans; discard
skins.
Heat butter in pan, add onion, leek and celery, cook, covered,
stirring occasionally, about 10 mins or until vegetables are soft.
Add flour, cook, stirring, until mixture is dry and grainy. Remove
from heat, gradually stir in stock, pepper, sugar and saffron. Stir
over heat until mixture boils and thickens, add borlotti beans,
simmer, covered, about 50 mins or until beans are tender. Add broad
beans, kumara and cabbage, simmer, uncovered, about 10 mins or until
kumara is tender; stir in coriander.
Posted by : Sue Rykmans.
Yield: 6 servings
Source from luhu.jp