Beef consomme soup

Generally the potatoes are diced and cooked in broth, while the leeks beef consomme soup chopped and sautéed. After this, all ingredients are combined and stirred.

Chives may be used for garnish. Leek soup is traditionally associated with Wales, and is an important item of Welsh cuisine. In Romania, this soup is popular and known as Ciorbă de praz, and in France it is called Soupe aux poireaux. This soup-related article is a stub. You can help Wikipedia by expanding it. Enter the characters you see below Sorry, we just need to make sure you’re not a robot. For the similar Minestra maritata soup, see Wedding soup.

Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. There is no set recipe for minestrone, since it can usually be made out of whatever vegetables are at one’s disposal. During this time, the main dish of a meal would have been pulte, a simple but filling porridge of spelt flour cooked in salt water, to which whatever vegetables that were available would have been added. It was not until the 2nd century B. Rome had conquered Italy and monopolized the commercial and road networks, that a huge diversity of products flooded the capital and began to change their diet, and by association, the diet of Italy, most notably with the more frequent inclusion of meats, including as a stock for soups. Spelt flour was also removed from soups, as bread had been introduced into the Roman diet by the Greeks, and pulte became a meal largely for the poor. Marcus Apicius’s ancient cookbook De Re Coquinaria described polus, a Roman soup dating back to 30 AD made up of farro, chickpeas, and fava beans, with onions, garlic, lard, and greens thrown in.

As eating habits and ingredients changed in Italy, so did minestrone. Apicius updates the pultes and pulticulae with fancy trimmings such as cooked brains and wine. The word minestrone, meaning a thick vegetable soup, is attested in English from 1871. Because of its unique origins and the absence of a fixed recipe, minestrone varies widely across Italy depending on traditional cooking times, ingredients, and season. Minestrone alla Genovese is a variant typical of Liguria, which contains greater use of herbs, including pesto. Imbakbaka or Mbakbaka, is a type of stew in Libya made with pasta, chickpeas, Bzar spice, and meat. Magna Roma, cibi e bevande di Roma antica.