Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Simple | 4 | 60 minuti |
Ingredients
| 800 mL | vegetable broth |
| 100 mL | cooking cream Sterilgarda |
| 40 mL | oil |
| 130 g | leeks |
| 1 Kg | pumpkin |
| q.b. | nutmeg |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Clean the leeks and cut them into thin slices.
- Heat the oil in a large saucepan, then add the leek and fry for a few minutes.
- Clean the pumpkin and cut it into cubes; add it to the saucepan and let it flavour for a few minutes.
- Add the hot vegetable broth so that the vegetables are covered and cook, stirring often. After about 25-30 minutes, season with a pinch of nutmeg and season with salt and pepper.
- Add the Sterilgarda cooking cream, keeping a little aside for the garnish, and blend thoroughly with the immersion blender.
- To make everything velvety, sieve the pumpkin cream by passing it through a fine mesh sieve.
- Distribute on plates and garnish with the remaining cream.
Wash the artichokes well, remove the stem and the toughest leaves until you obtain the heart. Open in two and remove the internal beard. Put some extra ...
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