Dalal صاحبة المنتدى
تاريخ التسجيل : 08/01/2011 عدد المساهمات : 10987 نقاط : 24782 الابراج : المزاج : مهمومة ببلدي العمر : 67 تعاليق : ربّـــــي اغفر لـي ولوالـديّ
وارحمهما كمــا ربيـــــانـي
صـــغيرا واجزهمــــــــــــا
بالاحســان احســـــــــــــانا
وبالسيئات عفوا وغفـــرانا رسالة sms : الموقع : قلب أمي مصر دعاء : اوسمتي :
| موضوع: Parmesan leek and carrot soup الثلاثاء 01 أبريل 2014, 2:50 am | |
| Parmesan leek and carrot soup Serves 4 - 6 Ingredients: 250 gm leek (sliced with light greens) 250 gm carrots (sliced) 4 green onions (sliced with good greens) 2 cloves garlic (crushed) 2 tsp hot English mustard 750 ml vegetable stock 100 ml pouring cream 100 gm Parmesan cheese (grated) Extra Parmesan (to serve) 2 tbsp extra virgin olive oil Salt + pepper + grated nutmeg (Reserve aside a few thin slices of carrot, a few slices of green onion and strips of green leaves for garnish)
Method: Reserve one quarter of the sliced leek, carrot and spring onion quantity, mixed together, aside, to use later. Heat a medium pan on high. Add oil and lower heat to medium. Stir in remaining onion and leek, until soft. Add garlic and stir-fry just for a moment. Add remaining carrot and seasoning. Stir until fragrant. Pour in stock, cover pan and allow to cook over medium heat. Remove pan away from heat. Allow to slightly cool. Purée with an electric hand-blender. Add reserved vegetable mixture. Simmer for 5 minutes. Stir in cream and mustard, until about to come to a boil. Remove away from heat. Add cheese and cover, allowing it to melt in. Pour into serving plates, adding reserved garnish on top. Serve with crusty bread and extra grated cheese.
|
|