Description
This recipe is from the chef of the restaurant "the Balcony& quot; Giacomo Lombardi. Like anything special, but these nuances - fried in olive oil pumpkin with onions, flavorful broth of white mushrooms, crispy croutons and pumpkin seeds make a simple soup an exquisite restaurant dish. The recipe of lean
Ingredients
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Pumpkin
500 g
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Onion
1 piece
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Olive oil
50 ml
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Salt
-
Pumpkin seeds
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Mushrooms
15 g
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Crackers
Cooking
Pumpkin peel, remove seeds, cut into small cubes. Finely chop the onions onions. Dried porcini mushrooms soaked in 200 ml of water for 15 minutes.
Mushrooms together with water and put them in a saucepan and cook over medium heat for 30 minutes. The pumpkin and onion put in a pan, add the olive oil and lightly sauté, about 5 minutes .
Boiled mushrooms to get out of the mushroom broth, bring the broth up to 200 ml, transfer the vegetables to the pan with mushroom broth and simmer for about 5-7 minutes.
Steamed vegetables along with broth put into a blender, add salt and grind into a puree. Mushrooms shift into a frying pan and quickly fry in olive oil. Pour soup from blender into a bowl, add roasted pumpkin seeds, white mushrooms and pour fragrant oil from the pan. Serve with croutons.
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