2 recettes for Chicory Soup & Camino
Here are two recipes for Chicory Soup and Camino:
- Chicory Soup:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 heads chicory, chopped
- 4 cups chicken or vegetable broth
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions:
Heat the olive oil in a large pot over medium heat.
Add the onion and garlic and sauté until softened, about 5 minutes.
Add the chopped chicory and continue to sauté until it begins to wilt, about 5 more minutes.
Pour in the broth and bring to a boil.
Reduce the heat and simmer for 20-30 minutes, until the chicory is tender.
Season with salt and pepper to taste.
Use an immersion blender or transfer to a blender to puree the soup until smooth.
If desired, stir in the heavy cream.
Serve hot.
Camino:
Ingredients:
- 1 lb. ground beef or lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 can diced tomatoes
- 1 can chickpeas, drained and rinsed
- 1/2 cup chopped fresh parsley
- Lemon wedges for serving
Instructions:
- In a large skillet, brown the ground meat over medium heat, breaking it up with a spoon as it cooks.
- Add the chopped onion and garlic and continue to cook until the onion is softened, about 5 minutes.
- Stir in the paprika, cumin, cinnamon, cayenne pepper (if using), salt, and pepper, and cook for another 2-3 minutes.
- Pour in the diced tomatoes with their juice and the chickpeas.
- Bring to a simmer and cook for 10-15 minutes, until the sauce has thickened slightly.
- Stir in the chopped parsley.
- Serve hot with lemon wedges for squeezing over the top.
0 Comments