How to prepare a colorful, consistent and gourmet vegetable soup inspired by the recipe that the new Masterchef judge showed us in the last episode (making us dream a little)
When the mother said "tonight minestrone" a little sadness took over. You want to because it meant eating the hated vegetables, a little bit because we knew what was waiting for us. A plate of mixed vegetables without art or part, tangled, stuffed and mixed in a dish that has always knocked on the door of our heart foods without ever being able to enter.
Then we prepared it. A distracted version of that of the mother, often frozen. But something has changed since yesterday. Because after the mother's classic and our attempts, that came perfect prepared for Masterchef by Giorgio Locatelli, the new (and beloved judge).
A soda version, colored, that someone on social media has even called erotic which ennobles a dish that is too often underestimated and that needed to find a new gourmet way to go home too.
Ready to prepare it with us? Here are the ingredients and the step by step recipe to prepare a nice (and good) minestrone like that of chef Locatelli.
Ingredients: a potato, broccoli tops, cauliflower tops, small beets, small carrots, leeks, onion, fennel, celery, courgette, peas, peas, basil, extra virgin olive oil and sugar. To complete: chips of bread prepared by cutting it very thin and making it toast gently in the oven.
The preliminary phase
First, we clean the vegetables and cut them into cubes of about 1 cm per side. Then prepare the vegetable broth by cooking all the vegetable scraps in a pot with cold water and adding a pea puree obtained by simply blending them with water. We will cook for about 25 minutes in a covered pot. In another pot, boil the small beets and carrots in water and sugar and then put them to dry on a plate covered with absorbent paper.
Cooking
One of the strengths of this soup is the separate cooking of the ingredients. First, peel the potato, cut out the spheres with the appropriate digger and bake them in the combined steam oven at 100 ° C for about 4 minutes. If we do not have a combined steam oven, we can alternatively focus on traditional steam cooking.
In a saucepan, pour the oil and let it warm up. We will add the leek and the onion, letting them cook gently. Meanwhile let's heat the plate to prepare our crunchy recipe item. At this point the broth is added to the pot where we put the vegetables to stew, together with the diced vegetables. Meanwhile, we prepare a quick pesto with basil and oil, simply frullandoli.
Now add the broccoli tops to the pot, along with the cauliflower ones. On the plate we had to heat up, let's braise small leeks, which will be our crunchy element to add at the end of the preparation.
Serve (like the chef)
We begin to dish up putting on a plate three spoonfuls of pesto on which we will place the potato balls and the broth and the cooked vegetables, a carrot and a small beet and finally the crispy leeks. To complete, we will place two crunchy bread chips on one side. And the gourmet soup is ready!
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