Jada De Laurentis Puree Soup Turns Particularly Fragrant thanks to frying from garlic, carrots and onions, as well as chopped fresh sage leaves. And this dish is served with cheese crackers Crostini. Share with friends: 
Time: 52 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Soup:
- 1.6 kg (about 7-8 tbsp.) peeled and cut into pieces 2 see nutmeg pumpkin
- 2 tbsp. l (30 gr.) Butter at room temperature
- 2 tbsp. l extra virgin olive oil
- 1 chopped medium onion head
- 1 peeled and sliced 1 cm. Medium carrot the size
- 3 minced cloves of garlic
- 6 tbsp. salt-free chicken stock
- 1/4 Art. chopped fresh sage leaves
- Coarse salt and freshly ground black pepper
Crostini:
- 1/2 cut diagonally into slices 1.5 cm thick. baguette
- Extra-virgin olive oil, for lubrication
- 2 tbsp. l chopped fresh sage leaves
- 1 tbsp. (60 gr.) Grated fountain cheese
- Coarse salt
Recipes with similar ingredients: pumpkin, carrots, onions onions, garlic, sage, fountain cheese, baguette, croutons
Recipe preparation:
- Cook the soup puree: in a tall 8 liter pot put butter and olive oil and melt on moderately high heat. Add onions and carrots and fry, periodically stirring until the onions are soft, about 5 minutes. Add the garlic and fry until aroma appears, about 30 sec. Add pumpkin and chicken stock. Bring the mixture to a boil and add sage. Continue cooking until the vegetables are tender, about 20 minutes. Turn off the fire. Beat the mixture with a hand blender to make it thick and homogeneous. Salt and pepper to taste. Keep the soup warm over low heat.
- Cook the crocodiles: set the grid in the center the oven. Preheat the oven to 205 ° C. Lay the pieces on a baking sheet of bread. Drizzle with olive oil and sprinkle with sage. Sprinkle cheese and salt to taste. Bake until the cheese melts and the bread will not brown for about 6-8 minutes. To serve, pour the soup over plates and lay on top of crostini with cheese.
- Culinary advice: Ready-made vegetable mixture can be mashed (after cooling for 5 minutes), pouring portionwise into food processor or blender, and whisking until smooth.
