Let’s prepare the soy stew together in an ultra-creamy white style, with a simple and quick recipe where I also used my jarred soffritto.
I make the white soy stew with wine or with lemon, and it’s one of the many versions I joyfully cook as an alternative to the tomato or potato one. It’s my favorite recipe especially because it’s very creamy and everyone in the family likes it.
A side that pairs well with this dish? Some simply sautéed mushrooms.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 oz textured soy chunks (or soy medallions to cut into cubes)
- 4 2 cups water
- 1 vegetable bouillon cube
- 2 tbsps flour
- Half glass white wine (or the juice of 1 lemon)
- 4 tbsps extra virgin olive oil
- 2 tbsps jarred soffritto (or a chopped mix of celery, carrot and onion for a soffritto)
- to taste salt
- to taste ground black pepper
Preparation
1 – Put the water with the vegetable bouillon cube in a small pot and add the textured soy. You can also do this with soy medallions; after boiling, cut them into small pieces.
2 – Bring the broth with the soy to a boil and cook for 15 minutes. Then turn off the heat and let the soy cool in its broth.
3 – Drain and squeeze the soy to remove the cooking liquid, setting aside the broth you obtain: the liquid left in the pot and the liquid released when you squeeze the pieces.
4 – Place the flour in a bowl, and after cutting the soy into small pieces, coat them in the flour.
5 – In a high-sided pan, or in a small sauté pan, pour the oil and the jarred soffritto (see my recipe) or a chopped mix of celery, carrot, onion, parsley and garlic.
6 – Sauté the soffritto for 1 minute and then add the floured soy. Cook it in the pan, browning it for a few minutes.
7 – At this point add the wine and let it evaporate. Stir the soy so it doesn’t stick.
8 – Add 4 tbsps of the reserved broth at a time and stir. Continue adding a little broth at a time until you’ve used it all.
9 – Taste the stew and, if necessary, add a pinch of salt, then continue cooking for another 20 minutes, until a thick, creamy sauce forms. Be careful not to let it reduce too much.
10 – Finally, serve the soy stew with a sprinkle of ground black pepper and some chopped fresh parsley.
Side dishes that pair well include sautéed mushrooms, or spring peas with onions. The choice is yours.
