Salieri Collection Free Vids

The kale 1: The capon stuffed soup

Happy New Year to all!

You too have started the year full of good intentions? I always ..... One of those favorites is the desire to start eating good things and they do very well, and I am convinced, eh! You do not ever think that now with pleasure, for example, you just want to make you a nice healthy and delicious soup that will get you back on track after a lot of culinary debauchery ?????

Today I make a soup with cabbage. Basically it is an offshoot of the famous Tuscan soup, you'll find many recipes in this regard, but I would not use the beans in this version ligth and faster. The cabbage, as all his brothers cabbage, is considered very important in the prevention of many cancers, it also contains vitamin C in large amounts, minerals, folic acid and sulfur compounds. Practically negligible calories and some properties even anti-melancholy. So: go with the cabbage and black!

Ingredients:

for 4:

2 heads of cabbage

4 potatoes

ham into strips (or bacon diced )

1 carrot

2 stalks of celery

15 cm (!!!)

leek tomato sauce to taste

salt vegetable or nut done by you!

extra virgin olive oil Parmesan cheese

pepper if you like

doses as you can see ... I'm a bit of thumb, I always do in the eye, and it is always good:

Reduce

diced carrot and celery, and leek into rounds. Fry with 3 tablespoons of olive oil, stir for a few minutes, then add the potatoes into cubes andthe ham or bacon. Amalgamate ptata stirring well because it does not stick, then add the tomato puree, 800 ml of water. Adjust salt and add some homemade nut, then continue cooking over medium heat until the potato is soft enough. Meanwhile, wash the cabbage leaves and remove them by removing the central coast. Cut into tiny strips for easy cooking. When the potatoes are ready, add the kale to the soup and cook uncovered 20 to 30 minutes max. The first few times, I could cook a long time, even two hours, but in fact the cabbage loses its properties when cooked a long time. Of course, it is still a bit crunchy, if you do not like, start with it cook longer, then you can gradually decrease.

At the end of cooking sprinkle plenty of Parmesan, a sprinkling of pepper and a drizzle of olive oil ........ et voila!

Is not it wonderful?!