“Daube-strone” Soup
I made extra sauce with Sunday’s Boeuf en daube in anticipation of doing this, an experiment very remotely inspired by minestrone. The end-result is a substantial hot bowl of flavoursome ingredients, ideal given today’s low temperature. No stock is used as the sauce is already packed with flavour.
“Daube-strone” Soup
I made extra sauce with Sunday’s Boeuf en daube in anticipation of doing this, an experiment very remotely inspired by minestrone. The end-result is a substantial hot bowl of flavoursome ingredients, ideal given today’s low temperature. No stock is used as the sauce is already packed with flavour.
Cooking Instructions
- 1
Heat the butter and fry the onion for 2 minutes, only stirring to avoid sticking.
- 2
Add the pepper, chilli and mushrooms and fry for a further 3 minutes, stirring occasionally. Then stir in the carrots plus cabbage and cook for a further minute.
- 3
Meanwhile, heat the daube sauce in a large saucepan or stockpot, occasionally stirring gently but thoroughly. Add in the fried ingredients and then the water. Bring to the boil, stirring almost continuously.
- 4
Cover and simmer for 15 minutes, stirring occasionally.
- 5
Stir in the pasta and cook for a further 10 minutes, stirring occasionally to avoid sticking. Check two or three times and if needed add a little more water.
- 6
Season to taste and immediately serve piping hot, adding some Parmesan cheese to each bowl if wished. Note that I did not whizz this dish, preferring it chunky. Nice bread goes well with this soup but it’s so hearty in itself that you may think that unnecessary!
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