MINESTRONE TOPPED WITH SPÄTZLE

Condé Nast House & Garden - - MENU -

Serves 4

1l veg­etable stock 200g Jerusalem ar­ti­chokes 150g savoy cab­bage 100g chicory or radic­chio 80g red lentils 70g herbs or spinach 150g buck­wheat flour 1 egg chives, to taste salt ex­tra-vir­gin olive oil

1. Peel the ar­ti­chokes and cut into cubes. 2. Clean the chicory, cab­bage and herbs, and cut ev­ery­thing into small pieces. Cook in a pot with the diced ar­ti­chokes, a pinch of salt and the veg­etable stock for 45 min­utes; add the lentils and con­tinue to cook for 10 min­utes. 3. While the soup is cook­ing, mix 150ml wa­ter with the buck­wheat flour, egg and a pinch of salt in a bowl un­til it forms a bat­ter. 4. us­ing a spätzle maker, press the bat­ter through the maker and let it fall into a pot of boil­ing salted wa­ter. Cook for about 2 min­utes un­til it floats to the sur­face. drain. 5. Brown spätzle in a pan with a lit­tle oil and chopped chives. 6. serve soup topped with spätzle.

minestrone topped with spätzle

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