1 large potato, peeled and chopped
1 medium carrot, peeled and chopped
Taro carrots, peeled and chopped (2 / 3 kop as)
Celeriac, peeled and chopped (2 / 3 kop as)
1 piece pumpkin, peeled and chopped (2 / 3 kop as)
1 chopped celery stalk
1 / 2 medium onion chopped
2 cloves of garlic, ground beef
2 stalks green onions chopped (without roots or tips)
½ stalk clean and sliced leeks
2 tablespoons butter
Salt and pepper to taste
Parsley to taste
Coriander leaves taste
5 cups water or broth (can broth of herbs, meat or chicken)
1 cup milk
Optional: a piece of minced meat for soup
1
In a large pot, we fry garlic, onion and celery in a tablespoon of butter until tender.
2
Add water or broth, parsley, chives and leeks.
3
Put the vegetables there.
4
Bring the soup to a boil, reduce heat and cover.
5
Sauté until the vegetables are soft (and soft flesh).
6
Season with salt and pepper to taste.
7
Add coriander to the end of the cooking, so that no flavor is lost.
8
Let the soup a little stand and pass slowly through the blender with milk, to make it creamier.
9
You can serve it sprinkled with white cheese, grated or diced cheese. Usually accompanied by a piece of bread or arepas. In the Andean region this kind of soup was also associated with annatto sauce, tomato and onion.
CategorySoupCookingVenezuelan
Ingredients
1 large potato, peeled and chopped
1 medium carrot, peeled and chopped
Taro carrots, peeled and chopped (2 / 3 kop as)
Celeriac, peeled and chopped (2 / 3 kop as)
1 piece pumpkin, peeled and chopped (2 / 3 kop as)
1 chopped celery stalk
1 / 2 medium onion chopped
2 cloves of garlic, ground beef
2 stalks green onions chopped (without roots or tips)
½ stalk clean and sliced leeks
2 tablespoons butter
Salt and pepper to taste
Parsley to taste
Coriander leaves taste
5 cups water or broth (can broth of herbs, meat or chicken)
1 cup milk
Optional: a piece of minced meat for soup