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Three Virtue Soup: Le Virtu

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Three Virtue Soup: Le Virtu

Three Virtue Soup: Le Virtu

You can never have too many main course recipes, so give Three Virtue Soup: Le Virtu a try. One portion of this dish contains around 58g of protein, 47g of fat, and a total of 1037 calories. This recipe serves 6. From preparation to the plate, this recipe takes roughly 4 hours and 15 minutes. Autumn will be even more special with this recipe. If you have mortadella, beef shank, bulb fennel, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. Be adventurous and try soup from the carribean, and A Quick And Easy Soup {miso Soup With Soba Noodles Or Mung Bean.

Instructions

1
In a large pot, combine the pork rind, trotter, ham bone, and beef shank. Press the clove into the onion and add to the pot, along with the celery and whole sprigs parsley.
Ingredients you will need
Beef ShankBeef Shank
Ham BoneHam Bone
ParsleyParsley
CeleryCelery
CloveClove
OnionOnion
PorkPork
BeefBeef
Equipment you will use
PotPot
2
Add 8 cups water and bring to a boil. Reduce to a simmer and cook, covered, until the meat is tender, about 2 hours. Season with salt, if necessary.
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WaterWater
MeatMeat
SaltSalt
3
Strain the broth and return to the pot. Discard the vegetables and retain the meat. Once the meat is cool enough to handle, strip it from the bones, remove excess cartilage, and return to the pot with the broth to simmer.
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VegetableVegetable
BrothBroth
MeatMeat
Equipment you will use
PotPot
4
Meanwhile, place the beans in a 4-quart pot and cover with water. Bring to a boil over high heat and cook 10 minutes.
Ingredients you will need
BeansBeans
WaterWater
Equipment you will use
PotPot
5
Drain and rinse under cold water, then return the beans to the pot, add the bay leaf, onion, prosciutto bone, and 5 cups water. Bring to a boil over high heat, reduce to low and cook, covered, for about 45 minutes, or until legumes are tender.
Ingredients you will need
ProsciuttoProsciutto
Bay LeavesBay Leaves
LegumesLegumes
BeansBeans
OnionOnion
WaterWater
BoneBone
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PotPot
6
Drain the beans and set aside, discarding the water.
Ingredients you will need
BeansBeans
WaterWater
7
In a 10-inch skillet, heat the oil over medium heat and add the garlic, scallions, fennel, chopped parsley, and carrots, and cook, stirring, until the vegetables are tender, about 12 minutes.
Ingredients you will need
VegetableVegetable
Green OnionsGreen Onions
CarrotCarrot
ParsleyParsley
FennelFennel
GarlicGarlic
Cooking OilCooking Oil
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Frying PanFrying Pan
8
Drain the tomatoes, reserving the juices, and add the tomatoes to the skillet. Reduce the heat to low and simmer 10 minutes.
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TomatoTomato
Equipment you will use
Frying PanFrying Pan
9
Add the reserved juice to the main stockpot.
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JuiceJuice
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PotPot
10
Add the favas and peas to the tomato-vegetable mixture, stir, and cook 7 minutes.
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VegetableVegetable
TomatoTomato
PeasPeas
11
Add the herbs, black pepper, and nutmeg, to the tomato-vegetable mixture and cook 20 minutes.
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Black PepperBlack Pepper
VegetableVegetable
NutmegNutmeg
TomatoTomato
HerbsHerbs
12
Add the greens and cook an additional 10 minutes.
Ingredients you will need
GreensGreens
13
Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the tortellini in the boiling water for 4 minutes, then drain, and add to the main stockpot with the tomato vegetable mixture and the chickpeas. Season with salt and pepper, if necessary, and serve with cheese grated over.
Ingredients you will need
Salt And PepperSalt And Pepper
TortelliniTortellini
ChickpeasChickpeas
VegetableVegetable
CheeseCheese
TomatoTomato
WaterWater
SaltSalt
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PotPot
14
In a Dutch oven or heavy-bottomed, large saucepan, heat the olive oil over medium-high heat.
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Olive OilOlive Oil
Equipment you will use
Dutch OvenDutch Oven
Sauce PanSauce Pan
15
Add the onion and garlic and cook until onion is translucent.
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GarlicGarlic
OnionOnion
16
Add the veal and pork shoulder and cook over high heat, stirring occasionally, until the meat is well-browned and begins to release some of its juices.
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Pork ShoulderPork Shoulder
MeatMeat
VealVeal
17
Remove from the heat and place in a large bowl.
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BowlBowl
18
Add the prosciutto and mortadella to the bowl, then add the egg and mix well to combine. Cook until the mixture firms up and holds its shape when a tablespoon-sized ball is removed from the pan.
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MortadellaMortadella
ProsciuttoProsciutto
EggEgg
Equipment you will use
BowlBowl
Frying PanFrying Pan
19
Remove from the heat and allow to cool.
20
Prepare the pasta dough according to the recipe and roll out to the thinnest setting on a pasta-rolling machine.
Ingredients you will need
Pasta DoughPasta Dough
PastaPasta
RollRoll
21
Cut the pasta dough into 3-inch squares and place a scant tablespoon of the meat mixture in the center of each square. Bring 2 diagonal corners of each square together, then bring the other 2 corners around together to form the tortellini. Set aside on damp towels until ready to cook.
Ingredients you will need
Pasta DoughPasta Dough
TortelliniTortellini
MeatMeat
22
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
Ingredients you will need
Olive OilOlive Oil
All Purpose FlourAll Purpose Flour
EggEgg
Cooking OilCooking Oil
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Cutting BoardCutting Board
23
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Ingredients you will need
DoughDough
All Purpose FlourAll Purpose Flour
BaseBase
24
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board, and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
Ingredients you will need
DoughDough
All Purpose FlourAll Purpose Flour
WrapWrap
25
Roll the pasta out on a pasta-rolling machine to the desired thickness.
Ingredients you will need
PastaPasta
RollRoll
DifficultyExpert
Ready In4 hrs, 15 m.
Servings6
Health Score80
Very Healthy
Dish TypesSoup
OccasionsFallWinter
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