Kumara ili batat kako se kod nas zove je sladak krompir. Ali se većinom upotrebljava za slana jela. Ima mnogo jela gde je sasvim ok dodati ga. mada ga mi volimo i jednostavno pečenog uz neko pečenje.
Školjke su sakupljene na stenama ovde na jednoj plaži, a batat je prilično jeftin ovde pa je ova supa ,koja je preukusna ispala vrlo povoljna za domaćinski budžet.
Sastojci
2 veća batata
1 krompir
1 crni iseckani luk
Kašika sveže rendanog djumbira
Bistra supa
2 šolje tečnosti u kojoj smo kuvali školjke
400 g školjki
prstohvat karija i oraščića
2 Kašike soka od limete ili limuna
2 Kašike biljnog Gi
so i biber, po ukusu
1 šolja pečene bundeve
sitno seckani peršun
Priprema
Skuvamo školjke u vodi u koju samo dodali malo bistre supe, i začine. Posolimo i pobiberimo
Školjke su gotove kad se otvore. Ocedimo i sačuvamo 2 šolje vode
Stavimo, batat, bundevu i krompir da se ispeku neljušteni u rerni. Očistimo i isečemo na sitne komade
Prodinstamo luk, dodamo začine i tečnost iz školjki, još malo bistre supe i oko šolju vode.
Krčkamo oko 5 minuta. Izblendamo dok dobijemo finu krem supu
Pri kraju dodamo školjke, koje smo iseckali na komadiće
Garniramo sa peršunom
Služimo uz svež hleb. Ja sam pravila hlepčiće od ludog testa za koje možete naći recept OVDE
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Kumara , sweet potato is staple food here. It is used as often as normal potato. Mostly in savory dishes but can easily be used in sweet dishes. We like it as a roasted veg with our roasts.
The green mussel is collected of the ocean rocks on the beach and so is this meal very friendly on household budget.
Ingredients
2 large kumara
1 potato
1 onion
1 tablespoon each: grated root ginger, , chicken stock, lime or lemon juice
pinch each: curry powder, ground nutmeg
400ml water
salt and white pepper to taste
2 tablespoons vegetable Ghee
1 potato
1 onion
1 tablespoon each: grated root ginger, , chicken stock, lime or lemon juice
pinch each: curry powder, ground nutmeg
400ml water
salt and white pepper to taste
2 tablespoons vegetable Ghee
1 cup Roasted pumpkin
parsley to garnish
parsley to garnish
400 g boiled mussels
some stock from boiled mussels (2 cups)
Create
Create
Place mussels in a saucepan with the ginger, , chicken stock , juice of lemon, spices, and water. Simmer, covered, on low heat, until mussels open which means those are ready
Bake pumpkin, kumara and potato and pell and cut them in small pieces
Fry onion, and add 2 cups of mussel water, some more water and chicken stock, add pepper and salt to taste
Add pealed and cut vegetables
Cook for about 10 minutes, than put in blender
Cool and blend until velvety smooth. Season.
While the soup is cooking, make your bread rolls I used crazy dough of which I posted recipe HERE.
Garnish with parsley.
Bake pumpkin, kumara and potato and pell and cut them in small pieces
Fry onion, and add 2 cups of mussel water, some more water and chicken stock, add pepper and salt to taste
Add pealed and cut vegetables
Cook for about 10 minutes, than put in blender
Cool and blend until velvety smooth. Season.
While the soup is cooking, make your bread rolls I used crazy dough of which I posted recipe HERE.
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