Andean soup
The Andean mixture is made up of different seeds to prepare a thick soup: it contains black, red and white beans, lentils of blonde, green and coral, green peas and quinoa. Once soaked one night like all dried vegetables, you cook it with a complement of fresh vegetables: carrot, leek, turnip or cabbage and you can add a little meat if you wish: pork, duck...
In this version I chose to put carrot and leek and a beautiful pork shank... unique and satisfying dish!
1 - Ingredients for 4 people:
150 g Andean mixture
1 large leek
1 celery stalk
2 carrots
2 l water
2 bouillons cubes
1 pork shank 1/2 salt
2 - Preparation:
The day before: put the seeds of the Andean mixture to soak in a bowl with water.
Same day:
Rinse the shank with clear water, put it in a large pan with the green leek and celery stalk. Bring to a boil and cook for 1 hour in small broths. Book now.
Meanwhile, drain the seeds and then put them in a pan with the white leek cut into slices, carrot peeled and diced. Add water and stock cubes. Bring to a boil and cook over low heat for 2 hours.
Drain and cut the shank. Pour soup into plates, add pork and serve hot.