Peruvian Menestron Soup Food

PERUVIAN MINESTRONE SOUP

Steps:

• Heat beef stock and water in a large pot over high heat, bring to a boil.
• At the same time, saute shallot and garlic in a big skillet with olive oil, over medium heat until golden and fragrant. Lower the heat and add spinach, stirring until wilted. Add basil, and stir until wilted.
• Place spinach/basil mixture in a blender with one third of the queso fresco cheese and 1-2 cups stock/water mixture. Blend until very smooth. Set aside.
• When stock comes to a boil, add the beef. Bring to a simmer and add peas, carrots, potatoes, corn.
• Simmer 5 minutes and add the pasta. Cook 7 minutes or until cooked until al dente. Turn off stove. Pour in the spinach mixture and stir.
• Drop the remaining cheese into the soup and serve.

PERUVIAN MENESTRON SOUP

Steps:

• Heat oil in a pot over medium heat; saute onion, tomato, and garlic until onion is softened, 3 to 4 minutes. Season with salt and pepper. Add beef and salt to taste; cook and stir until beef is mostly cooked through, 15 to 20 minutes.
• Pour about 10 cups water over beef mixture; add garbanzo beans, corn, lima beans, celery, carrot, and cabbage. Boil mixture until vegetables are mostly tender, about 10 minutes.
• Stir potatoes, peas, and fettuccine into vegetable-beef mixture; cook until potatoes are tender, 10 to 15 minutes.
• Blend cotija cheese, spinach, basil, and about 1 tablespoon water in a blender until smooth and liquefied, adding more water as needed. Pour cheese mixture into soup; cook until soup is green and cooked through, about 4 more minutes. Season with more salt if desired.

PERUVIAN MINESTRONE SOUP

Steps:

• 1. Clean London Broil and cut along the short side 1"-1 1/2" thick slices. Chop onion. Set Aside.
• 2. Clean spinach and place into blender with feta cheese and a little beef broth. Blend until liquified.
• 3. Pour a small amount of oil (I prefer olive, but any cooking oil is fine) into the pot. enough to cover the bottom of your pan. Soften the onion (don't brown) along with all spices(sazon,onion, garlic powder, salt, pepper) for about 1 minute.
• 4. Add beef slices and braise the meat. When the meat is browned, add the spinach mixture and remaining beef broth. Bring to a boil. Lower to a medium flame. Cook approx. 1 hour.
• 5. Add penne pasta and cook soup and pasta another 10 minutes. Serve in soup dishes. For creamy texture, add a little evaporated milk to the soup and sprinkle with parmesan cheese.
• 6. Stir and enjoy!