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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