Watercress Soup With Parmesan Tuiles/supa Crema De Nasturel Cu Parmezan Tuiles
articol scris de elenapaduretu blog eileen-cuisine.blogspot.com
Daca iti place reteta prezentata da un like pe butonul din stanga
V-am mai spus ca ador supele crema. Insa aceasta are ceva special, busuiocul isi face simtita prezenta cel mai intens, pe langa explozia de sanatate din ceasca. Parmezanul face casa buna cu aceasta supa, astept cu nerabdare urmatoarea ocazie cand voi pregati acest deliciu.
Ingredients (3 pers.):
3 bunches watercress
White part of 2 leeks
2 shallots
1 litre chicken stock
100g Parmesan
Basil : 0.25 bunch
Chive(s) : 0.25 bunch
1 potato
75 ml Dry white wine
50ml Olive oil
50ml double cream
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Ingrediente (3 portii):
250g nasturei
Partile albe de la 2 praji
2 cepe rosii
1 litru supa de pui
100g parmezan
Un sfert legatura busuioc
Un sfert legatura chive (arpagic)
Un cartof
75ml vin alb sec
O lingura ulei masline
50ml smantana lichida
Instructions:
Preheat the oven to 180 degrees Celsius.
Using a stainless steel ring, lay out individual circles of grated parmesan about 2mm thick. Leave a 3cm gap between each circle. Remove the rings, transfer to the oven and bake for 5 minutes until golden brown. Remove from the oven and whilst the tuiles are still warm, curve them over a rolling pin. They will go crispy as they cool.
Peel and finely dice the shallot. Cut the leek in half lengthways and then finely slice. Wash and pick the watercress and basil leaves, reserving the stalks. Peel and dice the potato.
Heat a pan, add olive oil and sweat the leek and shallot with a pinch of salt. Once transparent, add the watercress stalks and the potato. Deglaze with the white wine and reduce to a third. Add the chicken stock, bring to the boil and cook until the potato is soft. Add the chives and the basil and the double cream, cook for 1 minute. Transfer to a food processor and purée. Season to taste.
Serve the soup with a parmesan tuile.
Using a stainless steel ring, lay out individual circles of grated parmesan about 2mm thick. Leave a 3cm gap between each circle. Remove the rings, transfer to the oven and bake for 5 minutes until golden brown. Remove from the oven and whilst the tuiles are still warm, curve them over a rolling pin. They will go crispy as they cool.
Peel and finely dice the shallot. Cut the leek in half lengthways and then finely slice. Wash and pick the watercress and basil leaves, reserving the stalks. Peel and dice the potato.
Heat a pan, add olive oil and sweat the leek and shallot with a pinch of salt. Once transparent, add the watercress stalks and the potato. Deglaze with the white wine and reduce to a third. Add the chicken stock, bring to the boil and cook until the potato is soft. Add the chives and the basil and the double cream, cook for 1 minute. Transfer to a food processor and purée. Season to taste.
Serve the soup with a parmesan tuile.
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Mod de pregatire:
Incingeti cuptorul la 180 grade. Intr-o tava non-aderenta, formati cercuri din parmezan ras. Eu am folosit cercuri din metal ajutatoare, dar daca nu aveti, sigur va pricepeti sa faceti cercuri de 2mm grosime si late cam de 6 cm. Dati la cuptor si lasati in jur de 5 minute pana devin aurii. Nu lasati sa devina maro pentru ca devin amare. Luati din cuptor si cat sunt inca fierbinti, rulati-le pe un sucitor, pentru a obtine forma unei petale. Daca va iese, eu le-am lasat cred prea mult, si le-am lasat asa.
Taiati fin cepele si prajii. Spalati bine nastureii, alegeti frunzele. Taiati cubulete cartoful.
Incingeti o tigaie, adaugati uleiul si caliti ceapa si prazul cu un praf de sare. Dupa 2-3 minute, adaugati nastureii si cartoful. Adaugati vinul si reduceti pana la un sfert din cantitatea initiala. Adaugati supa de pui si fierbeti pana cartoful este gata. Adaugati arpagicul si busuiocul taiate grosier, impreuna cu smantana. si mai lasati 1 minut. Asezonati, apoi dati supa prin blender pana devine cremoasa. Serviti fierbinte cu biscuitii din parmezan.
