Lasopy (Lasopy)
Overview
Lasopy is a light vegetable soup from Madagascar made with a broth of veal or beef bones. The bones are simmered for a long time with onion and garlic, and then carrots, leeks, turnips, green beans, potatoes and tomatoes are added and cooked until very soft. The bones are removed and the soup is often puréed or pressed through a food mill to make it smooth, though some families leave it chunky. It is seasoned simply with salt and pepper. The taste is mild, sweet and comforting. It is popular as a starter, for children and for anyone who is ill.
History
The name comes from the French word la soupe, and the dish reflects the French influence on Malagasy cooking during the colonial period from 1896 to 1960. Malagasy cooks made it their own with local vegetables and the habit of using bones from zebu cattle. It is sold in small restaurants called hotely in Antananarivo and is also made in Malagasy homes.
Main ingredients
Veal or beef bones, carrots, leeks, turnips, green beans, tomatoes. The soup is built on veal bone broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Bean soups · Beef soups · Tomato soups · Leek soups · More soups from Madagascar
Recipe
Method
- 11 h 30 min
Simmer the bones with the onion in 2.5 l water for 1 hour and 30 minutes.
- 230 min
Add all the vegetables and cook for 30 minutes.
- 3
Remove the bones.
- 4
Purée the soup or leave it chunky, season and serve.
- ✓
Serve. About 2h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
