Amazing: This is not a salad mix, but a refined soup arises. With pomegranate seeds, toasted almonds and lettuce as a soup - surprisingly and exceptionally well.
Ingredients for 6 servings
• 200 g white onions
• 400 g mainly waxy potatoes
• 30 g lettuce 1 pomegranate, (200 g)
• 60 g flaked almonds
• Salt, Pepper
• 30 g butter
• 500 ml milk nutmeg
• Juice of 1/2 lime
• 2 tsp finely grated lime zest
Time: 25 min plus cooking time 30 minutes
Preparation
1. Halve onions and cut into thin strips. Peel the potatoes and cut them into thin slices. Corn salad, brush, cut off the roots so that are solving one sheet. Wash lettuce and spin dry. Pomegranate half crosswise, beat with a wooden spoon over a bowl until all nuclei have solved. Pomegranate seeds aside. Roast 20 g almonds in a nonstick frying pan until golden brown, season with salt and set aside.
2. Melt butter in a saucepan, sauté onions over medium heat for 4-5 minutes glassy. Remaining almonds and potatoes and cook for another 2-3 minutes pass. Fill with milk and 500 ml water, cover and cook for 25 minutes until the potatoes are tender. Season with nutmeg and pepper, lime juice and shawls while stirring. Puree potato soup in a food processor finely, pass through a fine sieve into a saucepan and add salt to taste.
Again mix 3 soups before serving with a hand blender. Serve the soup with lettuce leaves, almonds and pomegranate seeds sprinkled. Remaining almonds, pomegranate and serve with lettuce.
Nutritional information per serving: 210 kcal
• 6 grams protein
• 12 g fat
• 16 g carbohydrates
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