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12-28-2017, 03:03 PM
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#1
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Assistant Cook
Join Date: Dec 2016
Location: Blackpool
Posts: 7
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Minestrone soup clarification
Hi, everyone.
I made minestrone soup today, based on this recipe: https://www.bbcgoodfood.com/recipes/...inestrone-soup
I managed to handle the solid ingredients successfully. I just seek clarification on the liquid component. Is there *no* water used in the mixture? What is the final ratio of water, chopped tomatoes and passata?
What I want to achieve is something like "water that has a tomato flavour, plus the flavour of all the other ingredients".
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12-28-2017, 04:01 PM
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#2
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,446
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The 2 liters of vegetable stock is there in place of the water. Stock has more flavor than water.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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12-29-2017, 12:20 AM
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#3
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,803
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Quote:
Originally Posted by Andy M.
The 2 liters of vegetable stock is there in place of the water. Stock has more flavor than water.
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Yup, vegi stock is watery enough to count as water.
I don't see any passata in that recipe, just tomato puree, which is British for what North Americans call tomato paste.
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12-29-2017, 06:34 AM
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#4
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Sous Chef
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 606
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My minestrone is composed of basic vegetables - onion, carrots, celery, then I add as many vegetables as I can put in the pot. Vegetable stock not necessary, just water. In some parts of Italy they do use off cuts of cockerel, legs, neck, head, but the main parts are generally used for main meals - after all, we're talking mains with that. Over here, there are lots of different ways of doing minestrone. Your minestrone can put in tomato passata or not, according to your taste - I've had spectacular minestrone without. I make my minestrone in a heavy pot, I make a 'soffritto' - basic vegetables like onion, celery and carrrot - sweated in Evoo, and thereafter add the other vegetables, that should all be cut more or less to the same size, or to a size that they should all be cooked at the same time.
Happy New Year
di reston
Enough is never as good as a feast Oscar Wilde
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12-29-2017, 07:03 AM
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#5
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 5,491
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You could use a can of crushed tomatoes and then add water or stock until you get the consistency you desire...
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12-30-2017, 08:41 AM
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#6
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Executive Chef
Join Date: Jun 2013
Location: North West England
Posts: 4,502
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Quote:
Originally Posted by taxlady
Yup, vegi stock is watery enough to count as water.
I don't see any passata in that recipe, just tomato puree, which is British for what North Americans call tomato paste.
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Pasata is widely available over here in the UK (Sainsbury's, ASDA, Aldi, Tesco, Morrissons, the CO-OP, etc., etc.,) but puree is good if you are adding it to veg stock. If you want to use passata instead of veg stock but you haven't got any, you can substitute good quality tinned tomatoes. Just strain them, saving the juice, and push the pieces of tomato through the seive leaving just the seeds behind. A pain in the neck and passata is easier.
If you are using stock cube or the jelly stockpots, be careful with the salt you add because some of them have a lot of salt in them.
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12-31-2017, 09:07 AM
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#7
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Senior Cook
Join Date: Dec 2014
Location: Ontario
Posts: 163
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If minestrone is a tomato flavoured vegi soup why not use a can of crushed tomatoes instead of paste? The tomato more or less disintegrates into the broth if you want it brothy anyway?
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Kevin
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12-31-2017, 09:29 AM
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#8
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Assistant Cook
Join Date: Dec 2016
Location: Blackpool
Posts: 7
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Hi everyone,
I tried again with vegetable stock and tomato passata. This one has carrots, broccoli, potato, rice, penne and pepper. It's brilliant! I can make minestrone now! Thanks for your help!
Richard
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12-31-2017, 09:31 AM
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#9
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,446
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I hope you wrote down what you did so you can have that brilliant soup again.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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12-31-2017, 10:18 PM
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#10
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Executive Chef
Join Date: Jan 2017
Location: Dallas
Posts: 2,653
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Quote:
Originally Posted by di reston
My minestrone is composed of basic vegetables - onion, carrots, celery, then I add as many vegetables as I can put in the pot. Vegetable stock not necessary, just water. In some parts of Italy they do use off cuts of cockerel, legs, neck, head, but the main parts are generally used for main meals - after all, we're talking mains with that. Over here, there are lots of different ways of doing minestrone. Your minestrone can put in tomato passata or not, according to your taste - I've had spectacular minestrone without. I make my minestrone in a heavy pot, I make a 'soffritto' - basic vegetables like onion, celery and carrrot - sweated in Evoo, and thereafter add the other vegetables, that should all be cut more or less to the same size, or to a size that they should all be cooked at the same time.
Happy New Year
di reston
Enough is never as good as a feast Oscar Wilde
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Thanks for that post. I was my impression that the right way to make minestrone depends on who's mother taught you to make it. It seems that a lot of Italian cooking is that way.
CD
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