Everyone who has already tried the button was absolutely thrilled. Either way – it comes with a huge array of colorful veggies, shrimp, sausage, and the world’s silkiest and most divine-tasting sauce.
In its traditional form, the button contains various types of vegetables, including okra. You can add this, but you can “just” make it with onions, peppers, celery, and carrots.
What to serve with a button?
The traditional button is served with rice, but you can also serve it with (wholemeal) couscous. Because it is quick to prepare and because it absorbs the sauce perfectly. But you can also serve it just with bread, with which you must spread this divine, fragrant and angelic sauce.
You can make this soup all year round. In winter, simply leave out the courgettes and use canned tomatoes instead of fresh tomatoes – around 400 g are enough.
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INGREDIENTS (for 4 people):
Ingredients for the vegetable base:
• 2 tablespoons olive oil
• 1 large carrot
• 1 stick of celery
• 1 red onion
• 4 cloves of garlic
• 1 red pepper
• 1 yellow pepper
• 1 green zucchini
• 1 hot pepper (optional)
• 5 fresh tomatoes (or canned tomatoes)
• 1 teaspoon dried thyme
• 1 weak teaspoon of dried oregano
• 1 teaspoon of paprika
• 0.75 l soup base (or water and cubes)
Ingredients for Bechamel Sauce:
• 50 g (wholemeal) flour
• 50 grams of butter
• 0.5 l milk
• 1 beef sausage
• 1 large cup of shrimp
• 60 g (whole grain) couscous per person
• Sprouts, chives for decoration
Heat the oil in a large pan, then sauté the chopped onions, greens and carrots. Then add the garlic first, then the diced peppers and zucchini and peppers if you like.
Simmer on low heat for at least 20 minutes. When the vegetables are soft, add the diced tomatoes and any spices, then pour in the soup base, stir and partially cover and cook for at least half an hour.
Then prepare the béchamel sauce. Melt the butter in the shrimp, then add the flour. Stir well to avoid lumps, then cook for five minutes to take off the flavor of the flour. Stir occasionally in between. Then add the milk in a thin stream, stirring constantly. Cook for a few more minutes to get a thick but runny sauce. Add salt to taste.
Gently but well stir the béchamel into the knob. The vegetables will be very soft, so do not stir too vigorously to avoid a creamy soup.
When the button boils, add the roll-up shrimp and sausage and cook again. Try adding salt and pepper as needed.
Serve the button over couscous, rice, quinoa or bulgur or spread with bread. Enjoy your meal!