CHUPE DE PALLARES VERDES / Green Lima Beans Soup   
  Ingredients :
    2 lb (1 k) green lima beans
    6 pt (4 l) water
    1 lb 5 oz (600 g) ossobuco (veal or beef shanks, knuckles)
    4 lb (2 k) beef bones
    ½ cup vegetable oil
    1 cup celery, cut in pieces
    1 cup leek, cut in pieces
    2 large onions, chopped
    2 carrots, peeled and diced
    2 fresh oregano sprigs
    3 bay leaves
    4 parsley sprigs, chopped
    1 tablespoon peppercorns
    1 tablespoon allspice
    ½ tablespoon ground pepper
    2 tablespoon dried oregano
    10 ½ oz (300 g) farmers cheese (feta), diced
    3 tablespoons white vinegar
    Salt
    1 lb (¾ k) loin of beef , diced
    Cooked white rice

  Preparation:

In a large pan, cook together bones, ossobuco, bay leaf, celery, leek, and fresh oregano with water. Boil at moderate heat for 1 ½ hour. Strain. Set broth aside.

Heat oil in a frying pan and cook onion until translucent. Add peppers and allspice, dried oregano, green lima beans, and 3 tablespoons of stock. Bring to a boil for 5 minutes. Add rest of stock, carrots, and boil for 1 ½ hour, covered, at low heat. Correct seasoning 15 minutes before serving and add cheese and white vinegar.

Brown beef in a frying pan with oil. Place a tablespoon of fried beef and white rice on each soup bowl and pour soup on top.
 
       
       
 
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