On a cold winter day nothing better than a good hot soup, hot to warm cheeks and throat. But all in all we are now only in October and 'I'm still not feel cold ... but I already want to see in the pot creams, creams and spent with my beloved vegetables.
is why today I present to you the cream of orange carrots, a treat that I had the pleasure to discover in the pages of a book. I read and everything seems quiet now certain, onion, leek, carrots , parsley, stock e. .. ORANGES. Oranges in the carrot soup. Dunno, maybe. ... I tried e. A pleasure.
- 2 leeks 1 onion 1 clove garlic
- 500 grams of carrots
- extra virgin olive oil 25 gr
- butter
- 850 ml vegetable stock
- the grated rind and juice of 2 oranges
- salt and white pepper chopped parsley
Clean and finely chop the onion, leeks and dice the carrot. Peel the garlic and crush it. In a saucepan heat the oil with the butter, then add the onion and the garlic. Fry for few minutes. Add the vegetables to cook for another 3 / 4 minutes. then join ilbrodo warm and cover the pot with lid and cook over low heat for 20-25 minutes.
Remove from heat and pass the soup with an immersion blender, until creamy and no lumps Ishi.
Add the orange juice and season with salt and ground white pepper. Place on plates and garnish with orange peel and chopped parsley.
Another Zuppini thus adding to the two "big sister" leeks and pumpkin.
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