magical leek soup Soupe mimosa Mireille Guiliano
What magic will never have this soup? The name is mysterious and resonant. I wondered: is magic for the taste? To speed execution? Or for some mysterious virtue? The flavor of the leeks ... well, have to like it, I'm going crazy, I cook the leeks in a lot of variations and I like this version even light. In speed is fast because, apart from cleaning the leeks and cook, there are many steps you can take. Will be the virtues of the leek then to make it magical? The leek is low in calories, only 60 per 100g, is rich in vitamin A, has a good dose of B vitamins and vitamin C (check out the tab on the Porro wikipidia for other data) is slightly diuretic and cleansing .
Tuesday, November 16, 2010
No Registration For Boat In Ontario
Ingredients:
IKG leek
Peel and wash the leeks well. Trim the dark green end, leaving only the white part and a piece of light green. Keep the green parts for the stock.
Place leeks in a saucepan and cover with water. Bring to a boil, reduce heat and simmer, uncovered, for 20-30 minutes. Drain but keep the liquid. Transfer the leeks in a bowl. Since leeks - as I said - lend themselves to a thousand and soup recipes, which seem increasingly attractive as grades decrease away from home, here is the variant that I cooked Saturday.
SOUP MIMOSA
Ingredients:
1cespo lettuce 250g carrots
250g celeriac
250g turnips 500g leeks
250g cauliflower
a handful chopped parsley
2 boiled eggs chopped
Peel the vegetables, cut into pieces and arrange them in a pot, except the cauliflower and parsley. Cover with water, bring to a boil and simmer, uncovered, for 40 minutes. Add the cauliflower and cook for another 15 minutes.
Pass the vegetables in a blender or mash with a mixer until creamy dip.
Sprinkle with parsley and chopped eggs. Season with a dash of extra virgin olive oil, a pinch of salt and pepper .
And if anyone is wondering how Clean and prepare the leeks here is the video of the same Mireille Guiliano:) Sources:
"
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment