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Receta Globe And Jerusalem Artichoke Soup ( Zuppa Di Mammole E Tompinambur )
by Global Cookbook

Globe And Jerusalem Artichoke Soup ( Zuppa Di Mammole E Tompinambur )
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  Raciónes: 10

Ingredientes

  • 8 lrg globe aritchokes
  • 1 1/2 kg jerusalem artichokes peeled
  • 4 Tbsp. extra virgin olive oil
  • 50 gm butter
  • 2 x red onions peeled and minced
  • 2 clv garlic peeled and minced
  • 1 sprg fresh thyme
  • 1 1/2 lt chicken stock (qv) sea salt and freshly grnd black pepper
  • 10 slc ciabatta bread cut at an angle
  • 2 clv garlic peeled and halved
  • 10 x sun dry tomatoes minced extra virgin extra virgin olive oil
  • 150 gm parmesan freshly grated

Direcciones

  1. Prepare the globe artichokes by removing the tough outer leaves then cut off the tops of the leaves.
  2. Pare the stalks down to the paler tender part.
  3. Slice the artichokes into eights.
  4. Remove the inner choke that will be prickly and indigestible.
  5. Cut each jerusalem artichoke into small pcs roughly the same size as the pcs of globe.
  6. Heat the extra virgin olive oil and the butter in a heavy saucepan and fry the onion gently till light brown. Add in the garlic and the prepared artichokes.
  7. Fry together to combine for 510 min.
  8. Add in the chilli and thyme.
  9. Heat the stock season it well and add in just sufficient to cover the artichokes.
  10. Simmer covered till they are tender usually about 15 min.
  11. In a blender briefly pulse to chop the soup but not to a puree.
  12. Return to the saucepan and add in a little more stock.
  13. The soup should be thick but not stiff.
  14. Season.
  15. To make the crostini toast the ciabatta on both sides and rub with the raw garlic.
  16. Spread the minced sun dry tomatoes on each slice of toast.
  17. Serve the soup with the crostini placed on top.
  18. Pour over some extra virgin extra virgin olive oil then sprinkle with parmesan
  19. Serves 10globe and jerusalem artichoke soup
  20. 4 Tbsp. olive oil50g butter2 red onions peeled and chopped2 garlic cloves peeled and chopped1 sprig fresh thyme1.5L chicken stock (qv)
  21. sea salt and freshly grnd black pepper
  22. Crostini:10 slices ciabatta bread cut at an angle 2 garlic cloves peeled and halved10 sun dry tomatoes choppedextra virgin olive oil150g parmesan freshly grated
  23. Prepare the globe artichokes by removing the tough outer leaves then cut off the tops of the leaves.
  24. Pare the stalks down to the paler tender part.
  25. Slice the artichokes into eights.
  26. Remove the inner choke that will be prickly and indigestible.
  27. Cut each jerusalem artichoke into small pcs roughly the same size as the pcs of globe.
  28. Heat the extra virgin olive oil and the butter in a heavy saucepan and fry the onion gently till light brown. Add in the garlic and the prepared artichokes.
  29. Fry together to combine for 510 min.
  30. Add in the chilli and thyme.
  31. Heat the stock season it well and add in just sufficient to cover the artichokes.
  32. Simmer covered till they are tender usually about 15 min.
  33. In a blender briefly pulse to chop the soup but not to a puree.
  34. Return to the saucepan and add in a little more stock.
  35. The soup should be thick but not stiff.
  36. Season.
  37. To make the crostini toast the ciabatta on both sides and rub with the raw garlic.
  38. Spread the minced sun dry tomatoes on each slice of toast.
  39. Serve the soup with the crostini placed on top.
  40. Pour over some extra virgin extra virgin olive oil then sprinkle with parmesan
  41. Serves 10