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- 4 POTATOES, peeled and cubed
- 1 ONION, chopped
- 1/4 TURNIP, cubed
- 2 CLOVES GARLIC, chopped
- 4 CUPS VEGETABLE STOCK
- 1 CUP CREAM
- 2 TBSP PESTO
- 1 CUP WHITE WINE
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- 1 ONION, chopped
- 2 CANS of TOMATOES
- 100 GRAM DRIED
TOMATOES, chopped
- 2 CUPS BEEF STOCK
- 2 BAY LEAVES
- HANDFUL THYME, cut
- 150 GRAM MINCED BEEF
- 2 TBSP BREADCRUMBS
- HANDFUL BASIL LEAVES, chopped
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Stir fry the onion,
turnip and garlic for 5 minutes. Add the stock and the potatoes and
bring to the boil. Simmer for 25 minutes; puree the soup. Add the cream
and wine, heat for 2 minutes. Add the pesto and stir quickly.
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Stir fry the onion
for 5 minutes. Add the dried tomatoes, canned tomatoes (chop the tomatoes
coarsely) and the juice. Bring to the boil and simmer for 5 minutes.
Add the beef stock, the thyme, the bay leaves and pepper and salt to
taste, bring this to the boil and simmer for 45 minutes. In the mean
time, mix the minced beef and breadcrumbs and form small balls. Cook
these 5 minutes in water. Puree the soup, add the meat balls and sprinkle
with basil leaves.
Inspired by NRC.
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