Pumpkin and leek soup
Instructions
Peeled and diced potatoes and pumpkin.
Chop the onion and gilds it slowly in butter until half is golden.
Add the pumpkin, potatoes, green beans (or beans) and milk.
Bring to the boil and simmer gently for 45 minutes, stirring occasionally to prevent the mixture from sticking to the bottom of the pan.
After this time, passed to a fine sieve into a clean saucepan, add salt and pepper to taste.
In a pan, in the remaining butter, stewed leeks Ultralow focus.
Then, add them to the past of other vegetables, dilute with hot chicken broth and bring slowly to a boil.
Only at the last moment add the cream, boiled rice and parsley.
Mix well and serve immediately, piping hot.
Ingredients and dosing for 6 persons
- 500 g of pumpkin
- 250 g of potatoes
- 1 onion
- 60 g of butter
- 100 g of green beans (or beans)
- 50 cl of milk
- Salt
- Cayenne pepper
- 60 g of leeks, cut into strips
- 50 cl of chicken soup
- 1 glass of thick cream
- 100 g of boiled rice
- 2 tablespoons of chopped parsley