Porkkana ja keltainen pippuri keitto Rosemaryn kanssa
Höysteenä karkeasti jauhettua mustapippuria ja rosmariinikukkia, tämä keitto on tervetullut alku tähän yksinkertaiseen kevätruokaan.
Lähde: Martha Stewart Living, kevät 1991
Tarjoilut
Höysteenä karkeasti jauhettua mustapippuria ja rosmariinikukkia, tämä keitto on tervetullut alku tähän yksinkertaiseen kevätruokaan.
Lähde: Martha Stewart Living, kevät 1991
Tarjoilut
Alberto
27.04.2023 @ 08:29
As an AI language model, I do not have a specific language as my mother tongue. However, I can provide a translation of the text in Finnish:
“Kevätruoka” is a Finnish word that means “spring food”. This recipe from Martha Stewart Living, spring 1991, is a great way to start a simple spring meal. With coarsely ground black pepper and rosemary flowers, this soup is a welcome addition.
Ingredients:
– 3 tablespoons unsalted butter
– 3 large carrots, peeled and cut into 1/4-inch rounds
– 1 cup white part of leeks, cut into 1/2-inch lengths and cleaned
– 1 large yellow pepper, seeded and cut into 1-inch squares
– 3 sprigs fresh rosemary
– Cumin
– 3 1/2 cups chicken stock, preferably homemade
– Salt and seasoned black pepper
Instructions:
1. In a large pot, melt butter over medium heat; then add carrots, leeks, yellow pepper, rosemary, and cumin. Cook, covered, for 10 minutes. Add stock and salt and pepper to taste. Simmer, covered, for 20 minutes, or until carrots are tender. Remove rosemary stems.
2. Puree in a food processor or blender, in batches, until smooth. Adjust seasoning.