I present to you, my favorite Toscana soup. It is so delicious, rich, filling, and garlicky Overall, try it for yourself, you won’t regret it
ingredients :
150 gr – Bacon
Minced meat (Italian, with Italian spices) – 200 gr
4 cloves – Garlic
8 pcs – Potatoes (small)
1 teaspoon of broth (full)
0.5 teaspoon – Salt
Water
300 ml – Cream (creamy)
Method :
It is best to prepare all the ingredients in advance, as the soup cooks very quickly. The first step is to cut and fry the bacon. We put them in a pot in which the soup is cooked, but leave out the fat (ours after frying). While the bacon is frying, we put a kettle of water on to boil, we’ll need it later, but it all goes by quickly
Now mince meat. I have ready-made ground beef with Italian seasoning, but you can make your own at home. I usually pick off the half (I cut off the slightly larger half and decided to take a photo, hopefully, it will be useful to someone.) I recommend preparing the ground beef a day before using it. Add salt, paprika, dry garlic powder, pork or beef broth, cayenne pepper, thyme, and a little water to the ground meat (preferably pork). All spices must be ground into sand. Place it in the refrigerator at least overnight, then use it
We cut it into cubes and fry it in the same fat as bacon. It should not be fried in cubes, but constantly stirred with a spoon as if it were being divided into small pieces. This process takes about 5 minutes, do not overcook it. Once the minced meat is ready, add the garlic, pass through a press, or grate on a fine grater. Stir, wait 20 seconds, and add to the bacon
It is better to eat young potatoes. Wash well and cut into small pieces. If the potatoes are old, you can also peel them. We already sell clean potatoes in the store; Even with a strong desire, there will be no crunch in the soup. But if you doubt the lack of purity, it is most likely that cleaning it is best
Add the potatoes to the pan, and also add a teaspoon of dry chicken broth. Add a little salt and you can add pepper. Pour boiling water to cover the potatoes. Cook for about 20 minutes until the potatoes are tender over medium heat and the lid does not cover
When the potatoes are ready, add a cup of boiling water and 300ml of heavy cream, you can replace it with less fatty cream, but more will be needed. The thickness of the soup can be adjusted individually. We wait until the soup boils a little, then turn it off and leave it on another stove. There is no need to heat the cream too much! The moment the soup boils, taste for salt, you may have to add a little. We close the lid and leave our fragrant soup for about 10 minutes. No one can take it anymore, the smells are so amazing
Serve the soup in portions with finely chopped cabbage or just shredded. Bon appetite, dear friends! While kale is not among the ingredients in the cooker
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