Thin slices of red pepper, some sliced green pepper, two small chopped leeks, one carrot, two shredded vine tomatoes, garlic, one third of a cup of khorasan wheat, paprika, a half-cup of tomato passata, black pepper, vegetable stock, chicken stock, dried sage, and dried oregano.
Stir-fry the vegetables for twenty minutes at a moderate heat, then add water and the khorasan wheat. Simmer for half an hour, stirring occasionally, Add the passata, and simmer for at least another half-hour. Add more water if necessary. Serve with a topping of finely grated Parmigiano Reggiano cheese, and freshly ground black pepper.
Red Pepper and Leek Soup
No comments:
Post a Comment