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Receta Neli's Pumpkin And Leek Soup
by Global Cookbook

Neli's Pumpkin And Leek Soup
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  Raciónes: 6

Ingredientes

  • 1 lrg or possibly 2 small leeks
  •     white and pale green only
  •     sliced and rinsed well
  • 1 x rib celery, finely sliced
  • 1 x clove garlic, minced
  • 1 x green bell pepper, minced
  • 1 tsp grapeseed oil
  • 1 tsp butter or possibly margarine
  • 1 1/2 c. minced fresh tomatoes
  • 5 c. vegetable stock
  •     Or possibly 5 C. water
  •     plus1 Tbsp. chicken-flavored
  •     bouillon pwdr
  • 1 1/4 lb pumpkin or possibly winter squash
  •     peeled and seeded
  •     cut into 1/2-inch cubes
  • 1/2 tsp oregano
  •     Salt and freshly grnd pepper, to taste
  •     Minced parsley

Direcciones

  1. Makes 6 servings
  2. My mama is quite the best soup maker I know, providing bowlfuls of nourishment and comfort at a moment's notice. This meal-in-a-bowl is typical of the hearty pumpkin soups of her native Argentina.
  3. In a large nonstick saucepan over medium heat, saute/fry leeks, celery, garlic, and bell pepper in oil and butter. Cook for about 5 min, stirring occasionally. Add in tomatoes, and cook, stirring often, for about 5 min, till tomatoes have collapsed.
  4. Stir in stock, pumpkin, oregano, salt, and pepper. Increase heat to high and bring to a boil. Cover, reduce heat to medium, and simmer till pumpkin is very tender, about 20 min.
  5. Using a potato masher, mash lightly to break up vegetables slightly. Ladle into bowls, and sprinkle with minced parsley, if you like.
  6. LACTO/VEGAN