Recipe - Harvest Soup pairs with Quinta da Aveleda

28 Feb 2019 / Food and Wine Pairing

  • 8 people

  • 50 min

  • Water
  • Salt
  • 1 spare rib
  • 1 chicken breast
  • ½ wine chorizo
  • ½ blood sausage
  • 3 garlic cloves
  • 1 bay leaf
  • 1 carrot
  • 1 potato
  • 100g of penne
  • 80g of rice
  • 2 tablespoons of olive oil
  • 1 chopped onion
  • ½ thin-sliced leak
  • 45ml white wine
  • 1 can boiled red beans
  • Parsley to sprinkle

In a big pan, pour the water, add the chicken breast, the cured meats, the crushed garlic cloves and the bay leaf. Wait until it starts boiling. Lower to a medium heat and let it cook for 20 minutes. Add the sliced carrot, the potato, the penne and the rice and let it cook for 20 minutes more (add water if necessary). On a frying pan sizzle the spare rib on a bit of olive oil until it’s crisp. In a small pan, heat 2 tablespoons of olive oil and add 1 chopped clove of garlic, the chopped onion and the thin-sliced leak, wait until it starts to turn golden and then add the white wine. Add the red beans and the golden onions and leak to the pan with the cured meats and let it cook for 5 minutes more. Cut the meats and serve the soup in bowls. Sprinkle with parsley. A soothing meal ideal for colder days. Made to be paired with Quinta da Aveleda. 

Written by Aveleda

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