Ingredient
-
1 lb beef stew meat (such as chuck) or 1 lb lamb stew meat,
trimmed and cut into 1/2 thick cubes (shoulder or leg)
-
6 cups reduced-sodium beef broth or 4 cups water
-
2 tablespoons vegetable oil
-
1 can (14 1/2 oz.) diced tomatoes
-
2 small turnips, peeled and diced
-
2 carrots, diced
-
1 medium onion, finely diced
-
1/2 teaspoons ground turmeric
-
2 stalks celery, leaves included, thinly sliced
-
1 large zucchini, peeled and cut into 1/4-inch dice
-
2 ounces angel hair pasta (capellini, broken into small
pieces, orzo pasta preferably
whole-wheat
-
1 pinch saffron thread
-
12 sprigs flat leaf parsley, plus more leaves for garnish
-
8 sprigs fresh cilantro, plus more leaves for garnish
-
1 -2 teaspoon kosher sea salt
-
1⁄2 teaspoon fresh ground pepper
Method
-
In sizeable nonstick saucepan, heat oil
over medium-high heat.
-
Add onion and turmeric; stir to coat.
-
Add meat and cook. Stirring
occasionally, until the onion is tender, about 4 to 5 minutes.
-
Add broth (or water), tomatoes with the
juice, turnips, carrots, celery and saffron.
-
Tie parsley and cilantro sprigs together
with kitchen string and add to the pot.
-
Bring the soup to a boil.
-
Cover and reduce to a simmer.
-
Cook until the meat is tender (45 to 50
minutes.)
-
Stir in zucchini and cook, covered,
until soft, 8 to 10 minutes.
-
Add pasta and cook until soft, 4 to 10
minutes, depending on the type of pasta.
-
Discard the parsley and cilantro sprigs.
Season with salt (start with 1 teaspoon if you're using beef broth; add more if
you're using water) and pepper.
-
Serve sprinkled with parsley and/or
cilantro leaves, if desired.
Keep visiting this site (blog)
and send us your comments. You can also advertise your product/service and
reach thousands of food lovers daily.
Enq.----08141541965,08033460064, 07017313323
No comments:
Post a Comment