Videos

Minestrone Soup Day 2

Added Jan 28, 2015 •

Copy this URL:
Embed code:	<iframe class="edlio-embed-player" type="text/html" width="640" height="360" src="//www.rowlandhs.org/apps/embed/?v=70902" frameborder="0" allowfullscreen></iframe> Change dimensions

Show Transcript

hi guys today we are going to start actually making this we did all our prep today is day too so the first thing I am going to do is start by turning on my burner to a medium low as well as turning on my range hood above so let me take care of can you move on to medium well and now I want to measure and melt together my oil and my butter so in order to do that I will put my one tablespoon of oil  have one tablespoon of oil here turn it on my part and I'm going to use the stick method to measure my butter so I just read two tablespoons on the paper and cuts cut at that point and then I'm going to remove the paper  and put my butter in and I'm going to let play on butter start to melt together  in the meantime I am going to go ahead and get my box of vegetables  ready so that as soon as my oil and butter melt together and see my Butters really starting to melt a little bit  home as soon as I get melted together I'll go ahead and add in my box of vegetables and everything should be in my box of vegetables except for my Swiss chard and my stop parsley K the leafy stuff you always want to cut just before cooking or eating so that you don't lose them or damaged  alright so my butter is still melting I'm almost there  if you stir the chunk of butter around so kind of helps it to melt a little bit faster okay and I'm going to sweat my vegetables that means I want liquid to come out of them a little bit but I don't want them to get any kind of color on them they shouldn't turn brown at all okay so that's called cutting the vegetables in go all my vegetables  I don't want to go ahead and sweat those probably a minute or two and you don't have to constantly stir you just put them in  and while your vegetables are sweating you can go ahead and make your bean puree The Bean Tree is going to be what thickens Dickens the soup  so you can see here I have a food processor and so this is a new piece of equipment for you so this is the base to the fastest air and it has an on-off switch and pulse the bull to the food processor the handle to the always goes face safe zactly forward to this black. Case of handles always in the Fred and it'll click in place and then and there a different kinds of Blade attachments but today we're using the blade to puree so the fun kind of looks like this I'm going to go ahead and put my blade in there and then when I'm ready for the lid the lid as a the lid has a Tall part to it and then it has a part to it it was put the Tall part up front by the handle okay and everything will click into place turning counterclockwise if you don't set it up exactly like this it won't turn on so you can test it before you put any food try and turn it on you see my blade started to spin so I know that I set this up correctly to take the lid off  and then I'm going to give play Sweating vegetables list in the meantime  and then I'm going to add my beans  you shouldn't have too much unless you really just want beans and that's that's about all you want so I'm going to add my beans to the food processor as you can see there and I am going to turn it on and essentially I'm discriminate I'm going to make a hey did that mean pace is going to be what thickens up my soup take me to definitely not really a traditional way of thinking soup a roo which would be equal parts fat and flour would be traditional go by adding puree or getting protein and extra fiber so it is a healthier way of sickening Kasich  okay so I have this beans gray going but I'm just going to leave that we're off to the side until until I need it  so my vegetables have been sweating let me put the back to the that to the pot so you can see again they're just starting get slightly soft but no color and I'm going to go ahead and open my can of tomato sauce they only need 8 oz and this can is 15 oz  so it doesn't have to be a hundred percent exact so far if you want to measure it to make it exact that's fine if you just want to eyeball it to half your half your can of tomato sauce that's okay too you're looking for just about half and then you can give the other half to your neighboring so there we go you can I don't know if you could tell him there but I put about half of my tomato sauce into my sweat toaster that around  hopefully you guys like the way it smells at this point I think it smells pretty good The Hondas all stirred around and then I'm going to add my four cups of water so you just water from your sink if your  peter Boyles the water anyways then tap water is you're going to just drink it you might want to use some filtered water but since we're going to play all this and then convert to check at I level on a level surface for the meniscus to make sure you have an accurate measurement and I do so I'm going to go ahead and put in my water  so now I have my water going camping trade dead  so at this point I really need to do is going to give it a couple minutes to come up to a boil when I drop it down to a simmer I'll add in my beans  semonin thank heat up a little bit to a medium to get it to come up to voil a little faster  in the meantime I can do a little bit of meet up on things that's where the dishwasher in your group can start helping out to do some cleanup and also the next thing you can do is you can take out your cutting board and Y ice  and then this is where you want to chop up your leafy greens so we're going to use Swiss chard and we are going to use parsley so that means zoom out a little bit so you can see  sorry seal out so you can see The Cutting Board there so I'm going to get my Swiss chard and your res play calls for 1 cup of chopped Swiss chard let's really going to be when about one leaf Swiss chard because the leaves are really big on on this list try that I got at the store this week if they were smaller then you could go ahead and just use to but in this case they're really large so I have a feeling that one  when will get the job done  so as you can see here this is my sister they're pretty big leaves and we are keeping the center stock  to the Swiss chard  we're not going to throw that away someone to take one leaf and I'm going to go ahead and rinse it  in the sink make sure I get off any dirt so just go ahead and give it a good rinse paint my sister cleaned off here  and I'm not sure if you can see this in the camera or not but you can see the end is a little brown so that doesn't look too. making some actually going to cut that part off and leave that for trash  and then when it comes to my like I said we are using both parts the green leafy part  as well as the Centre stock  because if we were not cooking it then you probably only want the green the green leafy part hey I'm going to put the stock to the side I'll chop that later before my green leafy  I'm actually it's still connected at the end someone I just with my hands just tear it apart side too long strips at this point and I'll tear them in half in the middle to get for Shore and then I am just going to come through and give little about half inch wide so yeah small pieces and I'm going to wilts down but as you can see here definitely is going to make about already and then for my stocks just like what is celery  really small pieces at first  and then but actually I guess it's more like your Kick-**** starts to get a little wider you're going to go ahead and use the tip of your knife to cut the stock in half go ahead and  cut your pieces and then as it gets even whiter you're going to cut it and half and then you're going to cut those in half again so you four pieces so the should be familiar your carrots and then again you will just come across and cut cut cut case of the stock all chopped up Eminem My one cup of the green leafy all of its going to go into my soup KLA think I am  how to boil now I see steam coming out of my lips that's a good indicator there go my soup is in boiling so now I can go ahead and  make sure you remember to take the blade  from your processor out of it go ahead and added my bean puree  to make soup  again that's in the soup some good protein and make sure when you add it in cuz it should be really like thick and pasty you do you need to stir it around so they're kind of Psalms you don't like a big chunk of means the whole point is so that your beans thicken thicken up your soup so I'm going to stir this around say do you think it smells really good making sure a break up any chunks that are still in their my beans summer Greenlee fees will go in at the very very last minute but the stock stock am I too can actually go in go in now so this pile of the stocks I'm going to add that into my soup now and you can see I just have like a slight simmer to my soup and that's that's what I want at this point is what's a simmer hey  so I have the stocks in and then I'm I'm going to add in my Israeli couscous so it's very very small pasta they look like small little off-white little pellets kind of if you have a fish at home it's kind of a little bit bigger than fish food so I'm just going to will that in hey so my  pasta or Israeli couscous give that Astor and again I'm just simmering longer boiling  and I'm going to go ahead and put my lid back on  but I'm going to leave the lid off slightly to allow Watson steam to escape and that'll help me keep a good a good simmer on my pots  hey uh in the meantime I'm going to do a little clean up so that's working you should always try and clean as you go  and then the last thing we have to cut is the parsley so now that I've done little bit we have have the parsley add to minced parsley it's pretty easy all you're going to do make a big pile of your parsley and you're going to come along with the your free hand and hold it on top all your nights like this and then you're gripping your nice again some on the plane pointer finger curls back and the other three singers on the handle just going to come along and kind of work back and forth until your herbs in this case the parsley chopped up into small little pieces directions Vegas work it back and forth back and forth  and you can see again use the back of your knife to straight to file back together text  fancy my Presley is getting nice and chopped as far how small do you want it some of it is preference but I honestly don't want big chunks like this piece here so I'm you give it one or two more passes of my knife across  and then there we go my parsley is call chops  hey as far as when do I know if my soup is ready tell your soup is ready when you taste it but  before that the only remaining ingredients since we have left to add are your salt and pepper  singing to start with a teaspoon of salt and again remember when you are measuring you always on a measure over the trash can add or your sink or a cutting board that you're pretty much I'm done with this cutting board okay and then you level with back to the knife a butter knife or in this case I'm done with my chef's knife so I leveled off with a chef's knife and I'm going to go in and at in my salts and then I need a half a teaspoon of pepper so again you're not going to shake shake shake  that would take too long and you would lose a lot of pepper at the waist add a food that way so just take the lid off  410 and again you're going to level with the back of a nice butter knife or chef's knife either way is fine  and then wait to add my pepper to the zoo and your couscous should bump up so it double or even almost triple in size and that's also another good indicator of when it's done but I mean the only real way to know my text through my pasta is cooked through  if you're going to have to taste it  okay and that's also you're going to your seasoning do I need more salt do I need more pepper Etc  queso got a pretty good simmer going  can I say all in all this wood once your pasta goes in and needs to simmer for tell Sue about 10 minutes to get it cooked all the way but you can see here that our our pasta has expanded and highest sure if you guys can see that in the camera but almost is pretty much double at this point so if you want to taste it you can and just make sure you don't double dip any of your spoons okay  we definitely need to taste it but like no double no double-dipping so norder to taste it I'm going to some soup making where to get a carrot and some couscous and the pasta and then I'm going to put it onto my small spoon  that way I'm not sick small spoon into the pot and burning myself and then my zucchinis definitely clip  pasta zepplica seasoning is good so all I have left to do at this point I'm actually going to turn it off  and this is when you want to add in your leafy vegetables there's plenty of sheets in the soup so you do not mean to  you do not need to simmer or boil your  Reese's the heat of the actual soup itself will take care of cooking them tell you'll stir those in anyone else leave it maybe for about a minute for the leafy vegetables to kind of soften up and if you didn't have swiss chard you can easily use spinach here that would be fine if you did at Kaylee probably would want to cook it for a couple when it's with the heat on that's kale or collard greens there there a little firmer than spinach and swiss I suppose you would want to cut cook for a couple minutes  and then that's it then it's time do use your little Little Ceaser and then hopefully been cleaning as you've been cooking some most of your cleanup should be done already so it's just through enjoy and then why washable when you're all dead

Uploaded by Kathy Stella.

Videos

Minestrone Soup Day 2

More videos from Kathy Stella