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Ceaburgese Soup
Ceaburgese Soup
Like many other micronations, the Vinland also has its own National Dish: the Ceaburgese Soup. This dish draws inspiration from the Garbure, a dish typical from Southern France. This soup is a symbol of the Vinnish warmth and hospitality, and is usually more consumed during Autumn and Winter by the Vinnish People.
Its easy receipt and versatility (as its declinable in meat free versions as well) make it an easy and popular dish to consume on convivial occasions.
Ingredients (for 4 people)
Ingredients (for 4 people)
2 leeks cut in thin slices
2 carrots cut in thin slices
3 potatoes cut in cubes
4 cups of chicken broth
1 spoon of olive oil
1 chopped onion
6 slices of bacon (optional)
salt and pepper
Total cooking time: about 50 minutes
Recipe
Recipe
In the Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook, stirring, for 2 minutes.
Add the carrots and leeks and cook, stirring, for 2 minutes.
Add the broth, potatoes and pepper and mix.
Bring to a boil, reduce heat, cover and simmer for 20 to 25 minutes or until potatoes are tender.
Cook bacon over medium-high heat for 5 minutes or until crisp.
Add the Bacon to the soup while serving the bowls.
Enjoy the meal!
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