среда, 24. мај 2017.

Krem supa od repe* Cream roasted swede soup




Scroll down for recipe in English

Vrlo podcenjeno povrće, a zaista je super ukusno. Probajte ovu supu , preporučujem!

Sastojci

2 repe oljuštene i isečene na kocke
3 Kašike maslinovog ulja
so i sveže mleven crni biber
1 crveni luk, sitno iseckan
2 šargarepe sitno narezane
2 grančice celera , sitno iseckane
1 čen sečenog belog luka
6 grančica listova timijana
1.25 l biste supe
145 ml pavlake
malo listova timijana za garniš



Priprema

Predgrejemo rernu na 200 stepeni C
Na pek papiru u ravnu tepsiju sipamo kocke repe, pa pospemo sa uljem , posolimo i pobiberimo

Pečemo 25 do 30 minuta dok ne porumene. S vremena na vreme promešamo

U medjuvremenu u šerpi na malo ulja izdinstamo luk, beli luk, celer, šargarepu i listove timijana
Oko 4 do 5 minuta

Sada dodamo i repu i nalijemo bistru supu.Pustimo da provri, pa smanjimo temperaturu i poklopimo. Kuvamo 25 do 30 minuta.



U blenderu izmutimo dok dobijemo glatku masu


Vratimo u šerpu pa dodamo pavlaku. Na laganoj temperaturi pustimo da ae krčka nekoliko minuta

Serviramo uz pečen hrskav hleb






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Cream Roasted Swede Soup




Swedes are one of those vegetables that we for some reason do not use often, although it is very healthy and affordable one. Recommending to try this soup which is very tasty



Ingredients



  • 2 swede, peeled and cut into cubes
  • 3 tbsp olive oil
  • salt and freshly ground black pepper
  • 1 onion, finely chopped
  • 2 carrots, finely sliced
  • 2 stalks celery, finely sliced
  • 1 clove garlic, crushed
  • 6 stalks fresh thyme, leaves only
  • 1.25 litres/2 pints vegetable stock
  • 142ml/5fl oz carton single cream
  • fresh thyme leaves to garnish

Create
  1. Preheat the oven to 200C/400F/Gas 6.
  2. Place the cubes of swede in a roasting tray. Drizzle over two tablespoons of the olive oil and season.
  3. Roast in the oven for 25-30 minutes until golden brown and tender, stirring occasionally.
  4. Meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 minutes until softened but not browned.
  5. Add the roasted swede to the pan and pour over the stock.
  6. Bring gently to the boil, cover and simmer for 25-30 minutes, stirring occasionally.
  7. Purée the soup in a food processor or liquidizer until completely smooth. Pass through a sieve for an extra fine texture if preferred.
  8. Transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing. Gently heat through and adjust the seasoning if necessary.
  9. Serve in warm bowls or a soup tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly ground black pepper.

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