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Velvety ugu na poteto Ofe

Velvety ugu na poteto Ofe

Name: Velvety Pumpkin And Potatoes Soup
Yield: 4
Cuisine: Italian
Ingredients: Pumpkin: 1 Kg; Potatoes: 200 g; Vegetable Broth: 1 lt; Onion: 80 g; Black Pepper: 1 pinch; Salt: 1 pinch; Extra Virgin Olive Oil: 60 g; Cinnamon Powder: 1 pinch; Nutmeg: 1 pinch; Extra Virgin Olive Oil: 30 g; Bread: 100 g

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Efrata

Gbanwee servings:

	1 N'arọ Ugu
	200 g poteto
	1 lt Akwukwo nri
	80 g Yabasị
	1 tuo Black ose
	1 tuo nnu
	60 g Extra Virgin Olive Oil
	1 tuo cinnamon ntụ ntụ
	1 tuo Nutmeg
	For Croutons
	30 g Extra Virgin Olive Oil
	100 g Bread

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atụmatụ:

Cuisine:

Italian

50
na-eje ozi 4
Easy

Efrata

1 N'arọ Ugu
200 g poteto
1 lt Akwukwo nri
80 g Yabasị
1 tuo Black ose
1 tuo nnu
60 g Extra Virgin Olive Oil
1 tuo cinnamon ntụ ntụ
1 tuo Nutmeg
For Croutons
30 g Extra Virgin Olive Oil
100 g Bread

nTỤZIAKA

Ugu bụ agbagha queen nke mgbụsị akwụkwọ … Mgbagha na mara site na onye ọ bụla n'ihi na ya uto na-eji na ọtụtụ Ezi ntụziaka na-akụkụ nke Italian culinary omenala, dị ka butere ugu ma ọ bụ ugu risotto. Anyị họọrọ aka niile flavors, agbakwunye ole na ole ngwa nri na ọ ghọọ a na-atọ ụtọ nkasi obi nri: ugu ude. Hot na oseose, ọ bụ a nnọọ vasatail nkwadebe, ezigbo ijere naanị ka a ofe na nke zuru okè dị ka a nanị jupụta ọtụtụ ndị ọzọ na efere: ihe ịga nke ọma na-mgbe na-ekwe nkwa! I nwekwara ike ike mbụ ọdịiche gị Halloween menu! N'etiti ndị kasị hearty pụrụ iche efere, ugu ude bụ nanị mara mma n'akụkụ nke mgbụsị akwụkwọ!

nzọụkwụ

1 eme	To prepare the velvety pumpkin and potatoes soup, start by preparing the vegetable broth.
2 eme	Then go to the pumpkin cleaning. Cut it into slices and remove both the outer skin and the inner seeds; at this point you have to obtain 600 g of pulp, then cut it into cubes.
3 eme	Peel the potatoes and cut them into cubes.
4 eme 30	Peel the onion, chop finely then transfer it to a pan with the oil and let it brown over low heat. Once the onion has changed color, add the pumpkin and potatoes. Add a part of the broth to cover all the vegetables, the rest will be added later. Season with salt and pepper. Cook over a low heat for 25-30 nkeji, adding more broth from time to time.
5 eme	Ozugbo esichara akwụkwọ nri, turn off the heat and blend all with an immersion mixer, until a smooth and homogeneous cream is obtained.
6 eme	Then add the cinnamon, nutmeg and mix everything. Your pumpkin cream is now ready!
7 eme	To prepare tasty accompanying croutons, cut the bread into small cubes and place them on a baking sheet lined with parchment paper. Sprinkle with the oil, cook for about 5 minutes in a preheated oven in grill mode, then take them out. Serve the pumpkin cream in a soup bowl adding the golden croutons on the surface.