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George's Minestrone

Name: George's Minestrone
Ingredients: 2 tablespoons olive oil; 12 pearl onions, whole; 6 small cloves garlic, peeled; 3/4 cup swede, diced; 3/4 cup celeriac, peeled and diced; 100g thin carrots, peeled and sliced on an angle; 80g fennel, diced; 40g celery, peeled and diced; 1 teaspoon tomato paste; 1 bouquet garni; 2L chicken stock; 2 tomatoes, peeled and cored; 3 tablespoons white quinoa; 1 zucchini, diced; 50g canned cannellini beans, drained; 1 10x10cm piece muslin cloth; 2-3 bay leaves; 4-6 parsley stalks; 4-6 sprigs oregano; 6 sprigs thyme; 10-12 peppercorns; 2 cups plain flour; 1/2 teaspoon salt; 2 eggs, lightly beaten; 200ml milk; 1 head garlic, roasted; Ciabatta, thinly sliced; extra virgin olive oil; Zest of one lemon; 2 tablespoons parsley, chopped

George Calombaris

Judge · 10 Apr 2012

View full method on 10 Play ↗ Open in The Pass

Components

Ingredients

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Season

Ingredients

Soup

2 tablespoonsolive oil

12pearl onions, whole

6small cloves garlic, peeled

3/4cup swede, diced

3/4cup celeriac, peeled and diced

100gthin carrots, peeled and sliced on an angle

80gfennel, diced

40gcelery, peeled and diced

1teaspoon tomato paste

1bouquet garni

2Lchicken stock

2tomatoes, peeled and cored

3tablespoons white quinoa

1zucchini, diced

50gcanned cannellini beans, drained

Bouquet garni

1 10x10cm piecemuslin cloth

2-3bay leaves

4-6parsley stalks

4-6sprigs oregano

6sprigs thyme

10-12peppercorns

Spaetzle

2 cupsplain flour

1/2teaspoon salt

2eggs, lightly beaten

200mlmilk

Garlic toasts

1head garlic, roasted

Ciabatta, thinly sliced

extra virgin olive oil

To finish

Zest of one lemon

2 tablespoonsparsley, chopped

Grated parmesan

Extra virgin olive oil, to drizzle

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggsTomatoPotatoMilkLemonCarrotThymeParsleyOnionBreadZucchiniQuinoaChicken StockOreganoAdult SupervisionSoupsComfort Food

Recipe by George Calombaris. Originally published by Network 10 on 10 Apr 2012.

Original on 10 Play ↗