November 7, 2017
With the arrival of the cold, many of us can't wait to enjoy a warm and creamy soup, prepared with seasonal ingredients. Here is the proposal of Professional Pots
INGREDIENTS FOR 3 PEOPLE:
- 200g Brussels sprouts
- 400gr Cime di Rapa
- 150gr Topinambur
- 200gr Cavolfiore
- 200gr Zucca
- 2 Fette pane in cassetta GF
- 1 Scalogno
- 1lt Brodo Vegetale
- 1 spicchio d’Aglio
- Olio, Sale, Pepe QB
STRUMENTI DI COTTURA
- Casseruola alta in terracotta di Table Top
- Mixer a immersione Bomann SM 354CB
- Tagliere bicolor di Euroceppi
- Padella antiaderente Dr. Grenn di Risolì
PROCEDURE:
- Clean shallots, turnip tops and sprouts. Cut everything into small pieces.
- Heat a drizzle of extra virgin olive oil in a saucepan, add the chopped shallots and flavor for about a minute. Pour the turnip tops and the sprouts and brown for a couple of minutes, then add the turnip tops and the sprouts. cover with the hot vegetable broth and cook for about 25/30'.
- In the meantime, clean the cauliflower and cut some florets to cook for 20’ steam, remove the peel from the pumpkin and Jerusalem artichokes, slice them and quickly sauté them in a pan over high heat with a drizzle of oil and a clove of garlic. They should soften but remain crunchy. At the end salt and pepper lightly.
- Once the cooking time for the soup has elapsed, puree everything with a mixer to obtain a smooth and rather thick cream. Season with salt and pepper to taste.
- cheese into small cubes, toast the slices of sandwich bread and finally serve the cream, garnishing it with the vegetables and the toasted bread and cheese cubes.
- Dress with a drizzle of EVO oil.
