Description
Hello dear cooks. On this site I for a long time. But your personal recipes as it is not meant to spread. But for the past two years as I live in Spain, in the part called the Basque Country. And I became interested in her kitchen because my husband is Hispanic, and baskovskijj people are hard to convince that in the world there are other equally delicious "cuisine". As I know, most of the Spanish restaurants with three Michelin stars located in the Basque Country. And San Sebastian is a city with a record number of Michelin stars per square meter in the world! But I'm not going to acquaint you with molecular gastronomy. Because at home, it is almost impossible to reproduce, we, mere home cooks. But what is different baskovskijj normal cuisine is simplicity, naturalness and usefulness. So, let's begin.
Ingredients
-
Pumpkin
600 g
-
Carrots
1 piece
-
Soft cheese
100 g
-
Parsley
10 g
-
Salt
-
Black pepper
-
Nutmeg
-
Cilantro
Cooking
Pumpkin cut into cubes
Carrots cut into slices
In a pan pour water and put to boil carrots until soft. Of water to pour so much so that when add the pumpkin, she's barely covered up for her.
Add the pumpkin and cook until tender. Add salt, pepper, add a little ground nutmeg.
2 minutes before the end of cooking, add the greens. I have it here in this form.
But you need to cut that's about as
Melted cheese I have here are about 100 grams
Begin to blend and add cream cheese.
Lay the table. In Spain we do it like this. Olives, peppers hindia in wine vinegar.
And serve our soup.
Can with crackers. This is a very tasty and healthy. Bon appetit.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.