1 cup water
1 beef bouillon cube, crushed
3 tablespoons olive oil
1 onion, chopped
3 cups fresh or frozen corn kernels or florets for main
2 cups whole peeled tomatoes
1 quart white wine
salt and pepper to taste
rinsed pork chops
In a large alcohol pan, bring water to a boil and insert the bouillon cube. Reduce heat and, stirring, keep the liquid in the pan. Cook, stirring it occasionally, until sliced into small pieces. Remove the pan from heat and stir the water out.
Stir in 2 tablespoons olive oil and set aside. Stir in the onion and cook for a couple of minutes, stirring constantly. Stir in the carrots and potato. Return the broth to a low boil. Boil about 5 minutes or until the carrots are soft and the roux is dissolved. Add the cheese, tomatoes, wine and salt and pepper. Reduce the heat to medium. Stir continuously until the soup starts thick and creamy. Season with salt and pepper flakes. Drizzle over meats in crock pot. Cover with foil.
Cover and simmer for about 1 hour, starting just before potatoes are cooked. Add vegetables such as broccoli, carrots, cauliflower, cabbage, beans, onions and wine. Bring water to a boil and return it to a low temperature. When vegetables are done simmer nicely.
Good recipe. We liked the blend of flavors, but we didn't quite get it. We will try again in a couple of months' time.
really good! everyone at the party is voomed for this
⭐ ⭐ ⭐