700
gr. Zucca
5 carote grandi
Uno scalogno
Un po di rosmarino
Brodo vegetale
Otto piccoli amaretti
Sale pepe olio extravergine di oliva
io utilizzo il cooking chef della kenwood per prepararla, in alternativa potreste usare il forno a microonde o la normale cottura in pentola. Pulite e tagliate la zucca a cubetti, pulire e tagliatele carote a rondelle, affettare lo scalogno sottile, mettetelo nel contenitore con il rosmarino e dell'olio, impostate la temperatura a 110gradi con l'accessorio per cottura e fate soffriggere a velocità 1. unire le verdure e fatele cuocere alla stessa temperatura finché non sono del tutto disfatte, unendo il brodo a metà cottura circa. Aggiustare di sale e pepe. Con il frullatore ad immersione frullare fino a renderla sottile e senza grumi.
Versare nei piatti sbriciolando degli amaretti sopra ogni porzione, finire con un filo di olio a crudo e del pepe.
PUMPKIN SOUP
For two / three servings
700 gr. Pumpkin
5 large carrots
1 Shallot
A bit of rosemary
Vegetable broth
Eight small Italian amaretti
Salt pepper olive oil
I use the kenwood cooking chef to prepare it, alternatively you could use the microwave or the normal cooking pot. Clean and cut the pumpkin into cubes, wash and cut carrots into slices, sliced shallots thin, put it in the container with rosemary and olive oil, set the temperature to 110c with accessory for cooking and fry at speed 1. Put vegetables and cook at the same temperature until they are completely undone, joining the broth halfway through cooking. Season with salt and pepper. With the blender blend until it becomes thin and without lumps.
Pour into dishes and crumble some amaretti over each serving, finish with a drizzle of olive oil and pepper.
PUMPKIN SOUP
For two / three servings
700 gr. Pumpkin
5 large carrots
1 Shallot
A bit of rosemary
Vegetable broth
Eight small Italian amaretti
Salt pepper olive oil
I use the kenwood cooking chef to prepare it, alternatively you could use the microwave or the normal cooking pot. Clean and cut the pumpkin into cubes, wash and cut carrots into slices, sliced shallots thin, put it in the container with rosemary and olive oil, set the temperature to 110c with accessory for cooking and fry at speed 1. Put vegetables and cook at the same temperature until they are completely undone, joining the broth halfway through cooking. Season with salt and pepper. With the blender blend until it becomes thin and without lumps.
Pour into dishes and crumble some amaretti over each serving, finish with a drizzle of olive oil and pepper.
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