Italian Vegetable Soup “Rivolita” with Olive Leaf Recipe
Peel the carrots and potatoes and cut them into small cubes (0.5 cm). Cut the shallots into rings. First lightly fry the cubes in olive oil, then add the shallots and fry over low heat. Deglaze twice with a little vegetable stock and let it evaporate. That is, glaze the vegetables until the cubes are …
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