Srirachahet prayer soup with ruccolapesto
Cooking Time30 m
Ingredients20
DifficultyMedium
A glass of fast-packed soup is fine when the time is button. Here are the small white cannellin beans that can take place, with sriracha providing some heat and speed. Topping with rucola, walnuts and an acidic touch of vinegar rounds of everything in a way that feels both simple and a little unexpected.
Categories
Main courseDinnerYields
4ServingsCooking Methods
Mixed
Ingredients
4 servings
- Step: 11 st garlic divide
- Step: 2100 g potatoes
- Step: 31 tsk tomato puré
- Step: 41 msk rap oil
- Step: 51/2 st vegetable broth
- Step: 63 dl water
- Step: 71 tsk chili sauce of srirachatype
- Step: 81 burk cooked white cannellin beans (about 400 g)
- Step: 92 dl milk (3%)
- Step: 102 dl cooking cream
- Step: 111 dl ripped cheese (referred to priesthood)
- Step: 12salt
- Step: 13white pepper
- Step: 141 st bag rucola (a 65 g)
- Step: 151 dl rap oil
- Step: 162 msk white vinegar
- Step: 171/2 dl roasted peanuts
- Step: 181 dl walnuts
- Step: 192 krm salt
- Step: 201 krm black pepper
Instructions
- Step: 1Scale and hack the garlic. Scale and cut potatoes in discs.
- Step: 2Fresh garlic, potatoes and tomato purè in the oil in a pot about 3 minutes.
- Step: 3Add broth dice, water and sriracha. Cook up and let boil under the lid about 10 minutes. Make peston in the meantime.
- Step: 4Rucolapesto: Mix all the ingredients to a rough mess with a spell mixer or in a small food processor.
- Step: 5Turn off, rinse and let the beans run off. Add beans, milk, cream and cheese to the soup. Let’s cook another 3 minutes.
- Step: 6Take from the heat and mix the soup smoothly with a spell mixer. Taste with salt and pepper.
- Step: 7Serve the soup with a click rucolapesto and preferably garlic bread.
Näring
| Calories | 571kcal |
|---|---|
| Carbohydrates | 22g |
| Fat | 46g |
| Protein | 15g |
| Serving Size | 4serving |
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