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George's Minestrone
Recipe by George Calombaris
- Steps
- Ingredients
Steps
- For soup, heat oil in a large saucepan, add onions, garlic, swede, celeriac, carrots , fennel and celery and cook for 3-4 minutes. Add tomato paste and cook out for 1 minute.
- For bouquet garni, lay out muslin and arrange aromatics on top. Bring edges together and tie with a piece of kitchen string.
- Pour chicken stock into the soup saucepan and add bouquet garni, tomatoes and quinoa. Bring to the boil. Reduce heat to low, cover and simmer for 15-20 minutes or until vegetables are tender. Add zucchini and cannellini beans for the last 3 minutes of cooking
- For spaetzle, bring a large saucepan of water to the boil. Sieve flour and salt into a bowl. Add egg, half the milk and mix to combine. Continue to add milk until it forms a thick batter. Work batter for 1 minute until batter becomes stretchy.
- Spread the dough thinly over a small wooden paddle. Dip it briefly in the boiling water and remove, holding it over the pot of water. Use a knife or palette knife to cut and scrape off slivers of dough and let them drop into the water to cook. Allow spaetzle to come to rise to the top, about 2 minutes. Drain well and toss with a little olive oil.
- For garlic bread, toast slices of bread stick under a hot grill. Drizzle toasts with extra virgin olive oil and spread with a clove of roasted garlic. Season with salt and pepper to taste.
- To serve, ladle soup into serving bowls and garnish with lemon zest, chopped parsley a drizzle of olive oil and parmesan.
