Main courses
Kerrygold Lasagna Soup
Ingredients
- 1 onion
- 2 stalks of celery
- 3 carrots
- 2 cloves of garlic
- 1 tbsp Kerrygold Original Irish Butter
- 500g ground beef
- 2 tbsp tomato paste
- 800g pureed tomatoes
- 1-1.5 liters of vegetable broth
- 1 tsp bolognese spice
- 200g pasta of choice
- 125g Kerrygold Dubliner Cheese
- Salt & Pepper
Directions
1. Peel the onion and chop finely. Wash the celery, peel the carrots and cut both into cubes about 5x5 mm. Peel the garlic and chop it to fine slithers.
2. Now heat the butter in a large saucepan and sear the minced meat in it. As soon as the minced meat is crumbly, add the onion, celery and carrot cubes. Fry everything for about 5 minutes, stirring occasionally.
3. Add the garlic and saute for another 2 minutes.
4. Then stir in the tomato paste and deglaze with the strained tomatoes and 1 litre of stock. Mix everything together, then add the bolognese spice and a little salt and cover the soup and allow to simmer for about 20 minutes.
5. After 20 minutes, add the pasta and simmer covered until the pasta is al dente. Stir again. If the soup gets too thick, just add a little more stock.
6. Finally, season the soup with salt and pepper and serve garnished with the grated Dubliner cheese.
2. Now heat the butter in a large saucepan and sear the minced meat in it. As soon as the minced meat is crumbly, add the onion, celery and carrot cubes. Fry everything for about 5 minutes, stirring occasionally.
3. Add the garlic and saute for another 2 minutes.
4. Then stir in the tomato paste and deglaze with the strained tomatoes and 1 litre of stock. Mix everything together, then add the bolognese spice and a little salt and cover the soup and allow to simmer for about 20 minutes.
5. After 20 minutes, add the pasta and simmer covered until the pasta is al dente. Stir again. If the soup gets too thick, just add a little more stock.
6. Finally, season the soup with salt and pepper and serve garnished with the grated Dubliner cheese.
