Читать книгу Winter Cuisine - Bernhard Long - Страница 51

Ingredients for 4 meals

1 butternut squash (so. 600 grams)

2 carrots vegetables ( so. 100 grams)

3 onions ( so. 60 grams)

2 large spoon rapeseed oil

1200 ml vegetable stock

2 sprigs of thyme

2 sour apples ( so. 130 grams)

Salt and pepper from the mill

60 grams of cheddar cheese

130 milliliters of soy cream

2 large spoon apple syrup

The preparation process

The pumpkin shells in two halves and crush the seeds with a spoon to dig. Clean the vegetables carrots in water and shells.

Pumpkin meat and vegetables carrots in approximately 2 centimeter cubes crush.

Peel the onions and finely dice.

1 large spoon oil in a saucepan. Onions, pumpkin and carrots vegetables in it at medium heat 4 5 minutes sauté.

Hot broth and all 35 minutes at medium heat and cook. Clean water in thyme, shake dry, leaf pluck and after about 20 minutes into the soup.

Apples in water, clean areas, peel and chop into cubes.

The rest of the oil in a frying pan coated heating. Apple cubes to fry. With salt and freshly ground pepper flavor.

The cheese on a box grater coarse rubbing.

At the end of the cooking time the soup with the hand blender or in the blender Finely puree.

Stir in soy cream. With the salt and pepper from the mill, from the mill and apples thick juice seasoning. Soup with apples and decorating and cheese on the table.