Manestrón soup is a delicious criollo dish from Peruvian cuisine with roots in traditional Italian minestrone, whose name is the plural of minestra or menestra.
Manestrón is a criollo soup from Peruvian cuisine, whose base dates back to Italian minestrone.
The Peruvian version has evolved and adapted to local ingredients, creating a unique and highly valued dish. Give it a try!
Manestrón Soup
Ingredients
1 Chopped onion
4 tablespoons of Grated Parmesan cheese
4 tablespoons of Grated fresh cheese
2 tablespoons of Chopped basil
4 tablespoons of Chopped parsley
2 Bay leaves
¼ cup of Chopped green beans
¼ cup of Peas
¼ kilogram of Canary beans
2 Small cubed potatoes
1 Celery stalk
1 Sliced leek
1 Small cubed turnip
2 Small cubed carrots
½ kilogram of Ossobuco (shank or cutlet)
2 tablespoons of Olive oil
1 Chopped garlic
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a skillet, heat one tablespoon of oil and brown the onion and garlic.
Step 2 : Then, add the seasoned meat with salt and pepper, and cook for 15 minutes.
Step 3 : Next, add two liters of water, carrots, turnip, leek, and celery, and bring to a boil over medium heat for one hour, or until the meat is tender.
Step 4 : Then, add the potatoes, beans, peas, green beans, and bay leaves, and cook for another 30 minutes.
Step 5 : Reduce the heat and remove half a cup of broth to blend with parsley and basil.
Step 6 : Pour in the remaining oil and blend until obtaining a smooth cream.
Step 7 : Return this cream to the pot, add the fresh cheese, and cook for five more minutes.
Step 8 : Remove the meat, cut into cubes, and discard the bone.
Step 9 : Then, put the cubed meat back into the pot.
Step 10 : To finish, serve and decorate with grated Parmesan cheese.
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