giovedì 17 maggio 2012

Soup of thistles

Soup of thistles                             
Zuppe e minestre

700 g of Cardi
1 lemon
2 cloves of garlic
1 liter of chicken broth
2 eggs
2 tablespoons of fresh creamGrana Padano cheese
50 g of butter
2 tablespoons extra virgin olive oil
PepperPROCEDURE: World thistles discarding the ribs and removing the outer leaves and root Privalia until the beginning of the ribs and cut into pieces about 30 cm, gradually chipped to remove all filaments. Rinse and cut into small pieces immediately immersing them in water with lemon juice. This will prevent it from blackening.Continue cooking for about 45 minutes. Heats a pan with olive oil and butter, brown the garlic with the peel and removing it when it is wilted. Pour into the pan and thistles Wet him with chicken soup continues to cook for thirty minutes. The eggs in a bowl and beat with a good amount of parmesan, a pinch of salt and pepper.Combine the cream, stir and pour the pumpkin.SUGGESTIONS: Serve soup with slices of bread lightly toasted.

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