Saturday, November 23, 2013

Multi-veggie (And Meat) Winter Soup -Or ´Puchero´ As I Call It In Spanish




New York, November 24th, -2 degrees Celsius. May be a big hot mug of soup don´t sound crazy at all. This is a recipe my mother taught me and believe me it´s delicious! The only problem I have with this soup is that I crave for it even in summer. Thank God, A/C exists! BTW, this post is for you, Mom!

Now, for those with a medium size casserole...let´s go straight to the recipe. 


INGREDIENTS:

A-PATIENCE!
B- 1 loaf of soup friendly cow meat or chicken
C- 1 corn
D- 1 peeled potatoe
E- 1 loaf of butternut squash
F- 1 small peeled onion cut in half
G- 2 burnches of celery
H- Water - until it gets 1,5cm away from the casserole edge.
I- Salt, as desired
J- Angel noodles

PREPARATION:

FIRST STEP: Put all the ingredients (keep the patience, please) in the casserole and cover with water until it gets 1.5cm away from the casserole edge. IMPORTANT: The angel noodles are used after the soup is made, do not pour them into the casserole at this stage.




SECOND STEP: Add salt.


THIRD STEP: Put the casserole over the stove and let the water boil . Once it reaches its boiling point, cover the casserole with the lid and cook for 3 hours more.

FOURTH STEP: Your soup is ready to be enjoyed, but if you want to add noodles to it, just pour some of the soup into another small casserole and  wait for it to boil. Once it does, add the amount of angel noodles desired into this new casserole and wait for the noodles to be cooked. Enjoy! You may add more salt, probably you didn´t add enough, that´s why I prefer to add salt once the soup is on my bowl.


Easy to do, delicious and warm, this puchero makes my winters :)

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