27 October 2015

AUTUMN AND WINTER IN THE FOOD CRAVINGS

FOOD





A while ago I cooked a soup at home that was supposed to be a typical Icelandic vegetable-lamb winter soup. I started but soon it became an italian winter minestrone I had wanted to try for a while but with some Icelandic twist. The difference is that I chopped the vegatable finely, used stock instead of only water, risotto rice and the end of a parmesan cheese. Read more for the recipe idea. 





In the soup you need: 

Carrots
Celery
Onion
Garlic
Cabbage
Grænkál
Pumpkin
Vegetable stock
Ends of parmesan cheese
Risotto rice
Meat of your choice (lamb), cut in pieces 

Finely chop the vegetable, soften in some olive oil for around 10 minutes. Put the pieces of meat in. Pour over some hot vegetable stock and cover the meat. Add some rice and the parmesan piece. Softly boil for an hour or until the vegetable and the meat is really tender. Serve. 





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