Menestrón soup is a delicious Peruvian dish with roots in the traditional Italian minestrone, with its name being the plural of minestra or menestra.
Menestrón is a Peruvian Creole soup whose base dates back to Italian minestrone.
The Peruvian version has evolved and adapted to local ingredients, creating a unique and highly appreciated dish. Give it a try!
Menestrón 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 cubes of potatoes
1 Celery stalk
1 Sliced leek
1 Small cubed turnip
2 Small cubed carrots
½ kilogram of Ossobuco
2 tablespoons of Olive oil
1 Chopped garlic clove
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : Heat a tablespoon of oil in a skillet 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 boil over medium heat for an hour, or until the meat is tender.
Step 4 : Subsequently, 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 the parsley and basil.
Step 6 : Then, pour in the remaining oil and blend until smooth and homogeneous.
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 : Reintroduce the cubed meat into the pot.
Step 10 : Finally, serve and garnish with Parmesan cheese.
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