DAILY REPORT ENGLISH PART 11 27/02/2019

27/02/2019

MINESTORE SOUP

Hy guys come back again on my blog, today I will retell what we did in the kitchen and whatever the story today. So keep reading on my blog guys.

Continued the practice yesterday where this Wednesday or the third day my group is in charge of making the Minestrone soup, where all the ingredients have been prepared by i am so group friends and the others make the ingredients less sticky, after that make the soup dani and Fauziya who is in charge of making other people help to fade what will be needed.

When I arrived in the kitchen I rushed to make soup, at first I was confused because the written recipe for the tomatoes in Bland but the senior told me to make tomato sauce. Finally I and I made tomato sauce.

While ippang, iqbal, komang, and ari prepared materials that had not been prepared before. After the tomato sauce has been made, we are one-line to miss and listen to the directions from sir ical.

Then we continue doing, firs all vegetables in the saute except celery, then enter the stock chicken and tomato sauce, then put the macaroni and withe bean to cook until boiling after boiling then simmer.

 Simmer to slightly thicken. Nah after we made the soup, while waiting for the restaurant to open, I went to the class to translate the recipe for the main course for tomorrow and prepare all the ingredients.

After our soup is finished in plating and has been brought to the restaurant, I was told to explain by my friend. For the first time, I explained wahahah ... I was nervous because it would explain to the lecturers but it was only in front of MTH friends, so it's ok, hahaha cleaning and at 6:00 p.m. we go home.

MINESTRONE SOUP

Ingredients:

• 125ml Olive oil

• Onions, sliced ​​thin 500g

• Celery, small dice 250g

• Carrots, small dice 250g

• Garlic, 10 ml chopped

• Green cabbage, shredded 250g

• Zucchini, dice 250g medium

• Canned tomatoes, crushed 500g

• With 5L stock

• Dried basil 5ml

• Small macaroni, such as in line 175g

• Drained, canned cannellini or other white beans 750g

• Chopped parsley 60ml

• Salt to taste

• Pepper to taste

• Parmesan cheese, grated As needed

Procedure:

1. Heat the oil in a heavy pot over medium heat.

2. Add the onions, celery, carrots, and garlic. Sweat them in the oil until almost tender. Do not brown.

3. Add the cabbage and zucchini. Stir to mix the vegetables. Continue to sweat another 5 minutes.

4. Add the tomatoes, stock, and basil. Braing to a boil, reduce heat, and simmer until the vegetables are almost cooked. (Do not over cook. The soup will continue to cook when the pasta is added.)

5. Add the pasta and continue to simmer the soup until the pasta is cooked. (Alternatively, cook pasta separately and add to the soup just before serving)

6. Add the beans and return soup to a boil.

7. Add the parsley. Season to taste with salt and pepper.

8. Just before service, top with the parmesan cheese, from cheese serve separately