Pipote soup

Traditional pipote soup is delicious and very filling. If you follow the recipe below you will have a soup like our grandmothers did.

Pipettes but also hearts, organs in general, are easily found in hypermarkets and are not expensive. Some chefs cook pipettes with a sprinkle of baking soda to soften and dip them into food. There is no need to add baking soda! We all remember pipote and hearts soup with polenta, but let’s prepare a tasty soup full of vegetables.

Pipote soup, ingredients for 10 servings:

• 1 kg pipe
• 100 g of carrots
• 100 g of onion
• 100 g of bell pepper
• 100 g parsnips
• 100 g of celery
• 200 g of potatoes
• 200 g of tomatoes in broth
• 1 liter of cabbage juice
• 1 bunch of chopped fresh parsley
• 100 ml of oil

Method of preparation:

Wash the peppers well and blanch them in boiling water, drain and remove the water. All the washed and peeled vegetables, cut into small pieces, as for the soup, are roasted in a pan with oil. Boil the blanched pipotales and hardened vegetables in a saucepan for approx. 3 liters of water, adding salt.

After the peas have softened, add the diced potatoes. Boil the potatoes and then add the tomatoes and cabbage juice. Season with salt (if necessary, add a little “BIO vegetable concentrate”) and at the end add the parsley. Serve hot.

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