Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring some good quality veal stock to the boil, then add a mixture of cut-up vegetables, such as potatoes, turnips, cabbage celery and previously soaked and cooked haricot beans. | 2. Simmer gently until all the vegetables are well cooked. | 3. About 20 minutes before serving, add a few spoonfuls of rice and of vermicelli, with a good pinch of saffron, and continue cooking until these are done. | 4. The finished soup should be thick and satisfying. | 5. Note: No amounts are given so you can make this soup your way. You can use any vegetables you want for this. I used 6-8 servings just to fill that spot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal stock				-	-	-	-
potato				-	-	-	-
turnip				-	-	-	-
cabbage				-	-	-	-
celery				-	-	-	-
haricot bean				-	-	-	-
rice				-	-	-	-
vermicelli				-	-	-	-
saffron				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.