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Receta Puree Of Butternut Squash With Pear And Rosemary
by Global Cookbook

Puree Of Butternut Squash With Pear And Rosemary
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Ingredientes

  • 2 tsp Extra virgin olive oil
  • 1 x Spanish onion, minced
  • 1 x Butternut squash, peeled, seeded and sliced
  • 1 lrg Pear, peeled, cored and sliced
  • 1 sprg of fresh rosemary or possibly 1 teaspoon dry
  • 6 c. Chicken stock (up to 7)
  • 1/2 c. Orange juice
  • 2 tsp Grated fresh orange zest (up to 3)
  •     Salt & freshly grnd pepper
  •     Fresh orange slices, for garnish

Direcciones

  1. Has some of the best food photography I've ever seen.
  2. Heat oil in a large soup or possibly stock pot over medium-low heat. Add in the onion and saute/fry till the onion is golden brown, about 5-10 min.
  3. Add in the remaining ingredients, raise the heat to high and bring to a boil. Once it comes to a boil, reduce heat to low an simmer, partially covered, for 25 min or possibly till the squash is tender.
  4. Puree the soup with your hand blender, ( one of my favorite tools) a blender, or possibly a food processor.
  5. Garnish each serving with orange slices.