Easter soup with fork

2016-04-24
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 40m
  • Ready In : 55m

30/4/16

Easter Soup with the fork is my proposal for this year. Since the temperature has gone up why not to replace the traditional soup of resurrection with something less juicy but in a format. Also due to personal taste I replaced the Lamb entrails with veal liver, very finely chopped. You can choose from the two you prefer. Good Resurrection and enlightenment worldwide.

forkmag (2) forkmag (7)

 

Ingredients

  • ½ kilo minced lamb or veal liver livers ready for cooking
  • 1 ½ pound spinach leaves
  • 2 tablespoons olive oil
  • 1 sliced onion
  • 1 tomato chopped
  • salt & pepper
  • Juice from 2 lemons
  • ½ teaspoon paprika
  • ½ teaspoon coriander powder
  • 1/3 the spoonful of sweet curry powder
  • ¼ of a spoonful of sweet cayenne pepper
  • 1 cup vegetable broth

Method

Step 1

Heat the oil in a deep nonstick pan and gently sauté the onion. Add the liver and continue sautéing to pick color.

Step 2

Add the lemon juice and season with salt and pepper. Pour the spinach, the tomato, The Curry, the Cayenne, paprika, the cilantro and broth and stir.

Step 3

Just boil we close with the lid and cook over moderate heat for 35-40 minutes, controlling liquid food in order to stay with a little juice.

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