Pizzoccheri Soup
Ingredients:200g green cabbage
2 cloves garlic
1 onion, peeled and quartered
1 large potato, peeled and cubed
3 Tbsp olive oil
1000g vegetable or chicken stock
100g buckwheat noodles or wholewheat spaghetti,
broken
300g Fontina, Jarlsberg or
Gruyere cheese, cubed
Salt and pepper, to taste
Method:Clean, trim and thinly slice the cabbage and place into the Varoma dish and tray.
Place garlic cloves into TM bowl and chop for 5 seconds on Speed 7. Add the onion and chop for 5 seconds on Speed 5. Add the potato cubes and oil and sauté for 7 minutes at 90°C on Reverse + Speed 1.
Place stock into TM bowl, place Varoma on top and cook for 10 minutes at 100°C on Reverse + Speed 1. Add the broken pasta pieces and cook for another 10 minutes at 100°C on Reverse + Speed 1.
Check to see how soft the cabbage is. It depends on how thickly you have cut the cabbage. If necessary, place the soup into a Thermoserver to keep warm while finishing the cabbage. You may need to add some water to the TM bowl and cook the cabbage for a bit longer on Varoma Temperature on Speed 1.
Once the cabbage has cooked, place into a serving bowl, sprinkle cheese over the cabbage and then top with the soup. Check for seasoning and serve.
Originally posted here:
http://thermomix-er.blogspot.com/2009/08/thermomix-pizzoccheri-soup.htmlMembers' commentsJD - This could be called Poor Man's Soup Thermomixer - it is certainly different but we enjoyed it. I tweaked the recipe a little by not steaming the cabbage but adding it into the soup with the stock and using 100g of leftover grated tasty cheese which I threw into the soup once it was cooked. I used fettucine pasta rather than open a new packet of noodles. You could add any left over vegies at the end of the cooking as well. Thumbs up from us.
