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Before you jump to Fennel & Corn Minestra Soup recipe, you may want to read this short interesting healthy tips about A Lot Of You Might Not Understand This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got insight from reading it, now let’s go back to fennel & corn minestra soup recipe. To make fennel & corn minestra soup you only need 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Fennel & Corn Minestra Soup:
- You need 1 can Cannellini Beans (15 oz)
- Use 3 cloves garlic , minced
- You need 1 corn ear of
- Provide 1 fennel medium bulb
- Prepare 1 leek small
- Take 1 potato small purple
- Get 1/2 tsp fennel seeds
- You need 1 cup buttermilk
- You need 4 oz Pasta Ditalini
- Get 1/3 cup parmesan grated
- Get 1/8 tsp fennel pollen
Steps to make Fennel & Corn Minestra Soup:
- Bring a medium pot of salt water to boil. Drain and rinse beans. Mince garlic. Cut the kernels off the corn and save the cob for the stock! Pick off the fennel fronds (green thin strings) from the bulb and thinly slice the stems and small dice the bulb. Cut the dark top and root off the leek and cut in half lengthwise. Rinse with water to get rid of any dirt. Thinly slice leeks. Dice the potato with the skin into small cubes.
- Add the potatoes to the boiling water and cook for 3-5 minutes until tender. Drain and rinse with cold water. Set aside.
- In a large pot, heat 2 tsp of olive oil on medium heat until hot. Add garlic, fennel stems, diced fennel bulb, leek and fennel seeds and season with salt and pepper. Cook while stirring for 4 minutes.
- Add the corncob, buttermilk, beans, 2.5 cups of water, half the corn kernels, and half the parmesan cheese to the large pot and stir. Bring to a boil.
- Once the soup is boiling, add the pasta and stir. Cook for 8-10 minutes until the pasta is cooked.
- While the soup cooks, in a small bowl, mix the potatoes, fennel fronds, fennel pollen, rest of the corn kernels and parmesan cheese with a glug of olive oil and stir. Salt and pepper to taste. This is your relish!
- Ladle the soup into a bowl and top with the potato relish. Serve while hot and enjoy!
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to help stop harmful germs from spreading and growing. It is possible to take some steps to help protect yourself and your family from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw foods like meat, poultry and vegetables After visiting the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet palms disperse bacteria more easily. Keep worktops clean
Before you begin preparing meals, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you’ll want to wash them completely.
You ought to shift dish cloths and tea towels frequently to avoid any bacteria growing on the material.
Raw foods like fish, poultry and veggies may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, like salad, bread and fruit. That is because these types of food will not be cooked before you eat them, so any germs that get onto the food will not be killed.
To help prevent bacteria from spreading:
Don’t let raw food like meat, fish or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw food, unless they’ve been washed thoroughly first
Cover raw fish or meat and store at the bottom shelf of this fridge where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to make sure everything you are likely to use has been saved correctly (based on any storage instructions) and none of the food is past its’use by' date.
Food that goes away fast usually has storage directions on the tag that state just how long you may keep the food and if it must go in the refrigerator.
This sort of food often has particular packaging to keep it fresh for more. But it is going to go off immediately as soon as you’ve opened it. By way of instance, you may see’eat within two days of opening' on the tag. Use by dates
You shouldn’t use any food after the’use by' date, even if the food looks and smells fine, because it may contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. If this date runs out, it doesn’t mean that the food will probably be harmful, but its own flavour, texture or colour may start to deteriorate.
After this date, the quality of the egg will deteriorate and if any salmonella bacteria are found, they could multiply to high levels and could make you ill.
If your plan is on using an egg after its best before date, make certain you only use it in dishes where it’s going to be fully cooked, so that both white and yolk are solid, like in a cake or even as a hard-boiled egg.
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