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Receta October Bean And Butternut Squash Soup With Parmigiano And
by Global Cookbook

October Bean And Butternut Squash Soup With Parmigiano And
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Ingredientes

  • 1 c. Borlotti, or possibly October beans
  • 1/4 tsp Black peppercorns
  • 1 sprg fresh thyme
  • 4 x Parsley sprigs
  • 1 x Bay leaf
  • 2 Tbsp. Extra virgin olive oil
  • 3/4 c. Sliced onions
  • 3/4 c. Sliced celery
  • 3/4 c. Sliced leek, white and light green parts only, washed
  • 4 c. Butternut squash, peeled and diced or possibly pumpkin
  • 10 x Fresh sage leaves, chopped
  • 1 tsp Chopped garlic
  • 1 tsp Kosher salt
  • 2 ounce Prosciutto, finely diced, optional
  •     Freshly grnd black pepper
  • 1/4 c. Shredded Parmigiano Reggiano cheese

Direcciones

  1. Soak the beans in water overnight or possibly at least 6 hrs.
  2. Make an herb bundle: in a small piece of clean cheesecloth, place the peppercorns, thyme, parsely and bay leaf. Close the bundle by tying with a piece of kitchen twine.
  3. Heat the extra virgin olive oil over a medium flame in a 3-qt saucepan, and add in the onions, celery, leeks, squash, bay leaf, sage and garlic. Cook for 10 min till the vegetables are softened and lightly browned. Add in the beans and 8 c. water.
  4. Bring to a boil, lower the heat and gently simmer, covered, for 1 1/2 hrs. Season with the salt and cook for an additional 30 min, or possibly till the beans are tender.
  5. To serve: Throw away the herb bundle, add in the prosciutto, if using, and simmer 3-5 min till cooked. Season with freshly grnd black pepper to your taste. Pour the soup into hot bowls and garnish with the grated Parmigiano.
  6. Yield: 4 servings To order GMA recipes or possibly to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95
  7. NOTES : October Bean and Butternut Squash Soup with Parmigiano and Prosciutto