Охладена супа от моркови
Тази супа е същността на морковите, но разпръскването на галета, наситено със зехтин, добавя криза и просто намек за богатство.
Източник: Марта Стюарт Ливинг, юни 2009 г.
Дози
Тази супа е същността на морковите, но разпръскването на галета, наситено със зехтин, добавя криза и просто намек за богатство.
Източник: Марта Стюарт Ливинг, юни 2009 г.
Дози
27.04.2023 @ 03:30
This soup is the essence of carrots, but the scattering of galette, saturated with olive oil, adds crunch and just a hint of richness. Source: Martha Stewart Living, June 2009. 6 servings. Ingredients: 2 tablespoons unsalted butter, 1/4 cup diced onion, 2 pounds carrots, sliced 1/2 inch thick, 5 1/2 cups water, 1 tablespoon honey, Salt and black pepper, 2 tablespoons olive oil, 1/2 cup coarsely chopped fresh, unprocessed breadcrumbs, 2 tablespoons finely chopped fresh flat-leaf parsley, Thinly sliced baby carrots, for garnish. Instructions: 1. Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add carrots and cook for 2 minutes, stirring occasionally. Add water and bring to a boil. Reduce heat and simmer until carrots are very tender, 25 to 30 minutes. 2. Puree soup in batches in a blender and strain through a fine-mesh sieve, pressing on solids with a ladle. Stir in honey and season with salt and pepper. Chill soup for at least 3 hours or overnight. 3. Before serving, make the breadcrumbs: Heat oil in a medium skillet over medium-high heat. Add fresh breadcrumbs and cook, stirring constantly, until toasted and golden brown, about 2 minutes. Transfer to a bowl and let cool. Stir in finely chopped fresh parsley and season with salt and pepper. Garnish each serving with 1 tablespoon breadcrumb mixture and thinly sliced baby carrots, if desired.