Cream of Pumpkin, now I show you a very simple recipe, the recipe or a dish ofcream of pumpkin genuine, light, tasty and easy to prepare, here is the recipe of
cream of pumpkin.
Ingredients:
700 g pumpkin
1 potato
1 leek
butter 30 gr
750 ml vegetable broth
cream q.b
Parmesan q.b.
salt
pepper
Pumpkin Preparation:
We begin, wash and clean the leeks then cut into rounds.
Take a pan and put in warm butter, just melted, add salt and leek, cook over medium heat until the leek is not soft enough.
Now take your 700 grams of pumpkin and cut it into pieces.
Clean the potatoes and cut into pieces too, then pour (pumpkin and potatoes) in panwith the leek and cook over high heat for a couple of minutes, stirring constantly, thenpour the vegetable stock (hot) and continued cook for 30 minutes.
At this point with an immersion blender and go to 'whip' everything to make the dishcreamy and smooth, and if the soup would be too liquid then in that case you can addthe heavy cream to thicken the dish, otherwise you will not use it own or at least very little, velvety pumpkin is ready!!
Serve with a sprinkling of Parmesan cheese.
The cream of chicken is a variant of any good soup. Served piping hot, with somecrunchy croutons, is also a light meal. In fact, a serving has only 230 calories, andmade using a very short time. The creaminess is given by the low-fat yogurt, whichcertainly has less fat and calories of its regular cream. With a dish like this can start a meal that includes a full second, to be lighter on your guests. This preparation can alsobe enriched with other ingredients like chanterelle mushrooms.
Ingredients for the cream of chicken (serves 4):
* onion, carrot, celery
* laurel
* Port
* 150 g yogurt
* extra virgin olive oil
* salt
* peppercorns
Preparation:
Chop the herbs and put to fry in a pan with 3 tablespoons oil and add the chicken breast cut into cubes, cook a bit 'and then pour half a glass of port and once thealcohol has evaporated, pour a quart hot water, then the bay leaves and peppercorns.
Also add the salt and simmer for half an hour, then strain the broth and drain wellchicken and vegetables, removing the bay leaf and put in the glass of the mixer,wetting them with the broth.
Pour the cream of chicken produced in a pot, then pour the boiling broth and letthicken. Turn, add the yogurt and serve with the croutons.
This cream of cauliflower dish is a refined and also light enough that you can bring to the table during the Christmas Eve dinner, perhaps the first to pull off a first course of fish. The appearance of this dish is completely white and colored only by salmon eggs, makes it very suitable for the Christmas table and winter. Of course not confined only tothe goodness of Christmas.
Ingredients for the cream of cauliflower (serves 4):
* celery
* a shallot
* 1.5-liter vegetable stock
* 200 g cream
* a clove of garlic
* salmon roe
* extra virgin olive oil
* salt
* pepper
Preparation:
Chop shallots and garlic and place in a saucepan with two tablespoons of olive oil andseasoning to put on low heat for 5 minutes, meanwhile chop the florets and celery andput them in the same pan with the shallots and garlic. Cook for 3 minutes then add thevegetable stock, cover and simmer for 45 minutes on low heat.
Remove from heat and blend with immersion blender, then add the cream, stir well and put on the stove over medium heat, stirring to prevent sticking to the bottom.
Pour into bowls five minutes before serving and decorated with a spoonful of salmonroe.
