La Soupe de Pierre
Une soupe réconfortante et nourrissante, symbole de partage et de créativité culinaire.
Equipment
- Large Pot
- Cutting Board
- Knife
- Wooden Spoon
Ingredients
Ingrédients
- 1 piece Clean Stone Ensure it is well washed and not consumed.
- 2 liters Water
- 1 piece Onion Peeled and finely chopped.
- 2 pieces Carrots Peeled and sliced.
- 2 pieces Potatoes Peeled and diced.
- 1 piece Leek Sliced.
- 1 piece Zucchini Diced.
- 200 grams Green Beans Cut into pieces.
- 2 cloves Garlic Minced.
- 1 bunch Bouquet Garni Thyme, bay leaf, parsley.
- to taste Salt
- to taste Pepper
- 2 tablespoons Olive Oil
- 100 grams Pasta Optional.
- to taste Grated Parmesan Optional, for serving.
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Add the carrots, potatoes, leek, zucchini, and green beans to the pot. Stir well to coat the vegetables with oil and garlic.
- Pour in the 2 liters of water. Add the clean stone and bouquet garni. Bring everything to a boil.
- Once boiling, reduce the heat to medium-low and let simmer for about 30 minutes, stirring occasionally.
- After 30 minutes, remove the stone with a slotted spoon and discard it. If using, add the pasta and continue cooking for 10 to 15 minutes until al dente.
- Taste the soup and adjust seasoning with salt and pepper as needed. Remove the bouquet garni before serving.
- Serve the soup hot in bowls and sprinkle with grated Parmesan if desired.
Notes
Feel free to add seasonal vegetables, legumes, or even chicken pieces to customize your soup.