Need a bit of comfort when outside is grey and rainy? Try this pumpkin soup. Its texture is silky – although no dairy product is in it – but of course some raw extra virgin olive oil is added to the recipe to enhance the taste of this delicacy. For 4 servings Ingredients: 650 grams of pumpkin, peeled, deseeded and chopped into chunks 500 milliliters of vegetable stock 1 onion, finely chopped Extra virgin olive oil To decorate: 125 grams of mushrooms, sliced 1 garlic clove Salt Parsley, finely chopped Extra virgin olive oil Directions: Combine in a pan pumpkin, onion and vegetable stock. Bring to boil and let simmer for about 20 minutes, covered, until pumpkin is tender. Mix with a blender until obtaining a perfectly smooth cream. Serve hot, decorated with few drops of extra virgin olive oil and mushrooms prepared as follows: In a pan, heat at medium temperature 3 tablespoons of extra virgin olive oil. Add the sliced mushrooms and salt at your taste, and stir regularly until cooked – you will need few minutes. Add parsley.
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