Do you dare with this amazing and colorful cream loaded with vitamins?

INGREDIENTS

200 g of cream (35% fat)

1 pinch of ground pepper

2 teaspoons salt

150 g of leek (only the white part) sliced

30 g butter

20 g extra virgin olive oil

500 g sweet potatoes in pieces

200 g sliced ​​carrot

600 g vegetable stock

100 g of orange juice

8 teaspoons salmon roe

1 sprig of dill

fresh PREPARATION

1. Place the butterfly on the blades. Put the cream, pepper and salt in the glass and mount to vel 3 until the cream is assembled but creamy. Remove the butterfly. Pour the cream into a bowl and reserve in the refrigerator.

2. Put the leek, butter and oil in the glass. Chop 4 sec / vel 4 and sauté 6 min / 120 ° C / vel 1.

3. Add sweet potatoes and carrots and saute 2 min / 120 ° C / vel 1.

4. Add the broth and set 25 min / 100 ° C / vel 1.

5. Add the orange juice and program 1 min / vel 5-10 progressively. Pour into 8 cups of clear glass, garnish with cream, salmon roe and sprinkle with dill. Serve immediately.

NUTRITIONAL INFORMATION BY RATION

Energy: 831 kJ

Energy: 199 kcal

Proteins: 2.93 g.

Carbohydrates: 13.88 g,

Fat: 14.59 g.

Cholesterol: 46.25 mg

Fiber: 2.25 g

According to the criteria of The Trust Project

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