There's no denying the contest of Lucy has inspired me, maybe because I am a lover of soups, creams, past and velvety ... but it is not the only reason. There are at least two others that lead me in the production: the first is that the early evening we have dinner and light meals and healthy, so the vegetable soup seems to me perfectly.
The second, equally important, since it presumes that at least one serving of vegetables a day my kids to throw down, as at table, not having breathing down the neck of Mama, I'm sure they avoid it like the plague ... . then at least not in the evening no one takes it from him .... indeed the belvotte turn up their noses, but now are becoming .... We are doing the "call "...( I hope) ^ _ ^
30 g butter 120 g leeks
700 gr cauliflower (I used a tiny)
250 g potatoes 20 g whole wheat flour, 700 ml
light broth (including nut)
100 g cheese cubes, croutons and poppy seeds for decoration
Wash and clean the cauliflower and cut it into small florets. Pass it in a pan with finely chopped leek and butter, leaving a little solder. Add the chopped potato, flour and broth slightly.
Mix well and cook covered for about twenty minutes.
Remove from heat and blend well to obtain a smooth cream.
Incorporate the ricotta, salt (if necessary) and serve garnished with the cream of the small golden croutons or as in my case the untouchables poppy seeds.
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