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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 do that.
The ingredients needed to prepare Fennel & Corn Minestra Soup:
- Get 1 can Cannellini Beans (15 oz)
- Get 3 cloves garlic , minced
- Take 1 corn ear of
- Use 1 fennel medium bulb
- Prepare 1 leek small
- Use 1 potato small purple
- Get 1/2 tsp fennel seeds
- Provide 1 cup buttermilk
- Provide 4 oz Pasta Ditalini
- You need 1/3 cup parmesan grated
- Use 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 foods safely to assist stop harmful germs from spreading and growing. It is possible to take some steps to help protect your own family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw foods like poultry, meat and veggies After going to the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet palms spread bacteria more readily. Keep worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them completely.
You ought to change dish cloths and tea towels regularly to avoid any bacteria growing on the material. Independent raw food from ready-to-eat food
Raw foods such as fish, poultry and veggies may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, like salad, fruit and bread. This is because these types of food will not be cooked before you eat them, so any germs that get on the food will not be killed.
To help prevent bacteria from spreading:
Don’t let raw food like fish, poultry or vegetables touch other foods Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked meals, unless they’ve been washed thoroughly Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw meat or fish and store at the bottom shelf of this fridge, where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Check the tag
It’s very important to read food labels to make sure everything you are likely to use was saved properly (based on some storage instructions) and that none of the meals is past its’use by' date.
Food that goes off fast usually has storage directions on the tag that say just how long you may keep the food and if it must go from the fridge.
This sort of food often has particular packaging to help keep it fresh for more. But it will go off quickly as soon as you’ve opened it. For 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 when the food looks and smells nice, because it might contain harmful bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than safety. When this date runs out, it doesn’t indicate that the food will be detrimental, but its own flavour, texture or colour may start to deteriorate.
After this date, the caliber of the egg will deteriorate if any salmonella germs are found, they can multiply to high levels and could make you ill.
If you plan to use a egg after its best before date, be sure that you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are solid, such as in a cake or even as a hard-boiled egg.
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