Supa crema de dovlecei si mazare cu ricotta si menta

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Supa crema de dovlecei si mazare cu ricotta si menta este o supa usoara potrivita pentru orice anotimp, o explozie de gusturi si arome. O supa cu o textura fina, consistenta deosebita si extrem de savuroasa. Ca sa nu mai punem la socoteala si ca este o reteta rapid de executat.

Supa crema de dovlecei si mazare cu ricotta si menta

INGREDIENTE / INGREDIENTS

(pentru 4 portii / for 4 servings)

  • 2 dovlecei medii / 2 medium zucchini
  • 1 ceapa alba / 1 onion
  • 250 grame mazare / 250 grams peas
  • 3 catei de usturoi / 3 garlic cloves
  • 200 grame ricotta / 200 grams ricotta
  • 2 linguri menta / 2 tablespoons mint
  • 2 linguri seminte de pin / 2 tablespoons pine seeds
  • 4 linguri ulei de masline / 4 tablespoons olive oil
  • 50 grame unt / 50 grams butter
  • 100 ml smantana dulce / 100 ml double cream
  • Sare / Salt
Supa crema de dovlecei si mazare cu ricotta si menta

Incingem intr-o oala untul si 2 linguri de ulei de masline. Calim usor ceapa tocata marunt si adaugam dovleceii si mazarea. Mai lasam 2-3 minunte si adaugam 1 litru de supa de legume si putina sare. Lasam sa fiarba timp de 20 de minute. Eu am folosit Tefal One Pot, functia Supa, timp 10 minute. La expirarea timpului adaugam usturoiul taiat marunt si smantana si pasam cu ajutorul unui blender.

Intre timp amestecam ricotta cu sare, menta taiata marunt si 1 lingura de ulei de masline. Pastram la rece pana la momentul servirii.

Servim supa in boluri adaugand cate 1 lingura mare de ricotta deasupra. Presaram semintele de pin prajite, menta taiata marunt si stropim cu putin ulei de masline.

Daca v-a placut supa crema de dovlecei si mazare cu ricotta si menta, puteti sa incercati si un cappuccino de parmezan cu spuma de lapte si trufe sau o supa crema de rosii coapte.

Supa crema de dovlecei si mazare cu ricotta si menta

English version:

Zucchini and peas cream soup with ricotta and mint

Zucchini and peas cream soup with ricotta and mint is a light soup suitable for any season, an explosion of flavors and aromas. A soup with a fine texture, special consistency and extremely tasty. Not to mention that it is a quick recipe to execute.

Heat butter and 2 tablespoons of olive oil in a pot. Lightly brown the finely chopped onion and add the zucchini and peas. Leave 2-3 more minutes and add 1 liter of vegetable soup and salt. Let it boil for 20 minutes. I used Tefal One Pot, Soup function, for 10 minutes. At the end of the time, add the finely chopped garlic and mix the vegetables with a blender. At the end add sweet cream.

Meanwhile, mix the ricotta with salt, finely chopped mint and 1 tablespoon of olive oil. Keep cold until the soup is ready.

Serve the soup in bowls with 1 tablespoon of ricotta on top. Sprinkle lightly fried pine seeds, finely chopped mint and sprinkle with olive oil.

If you liked zucchini and peas cream soup with ricotta and mint, you can also try a Parmesan cappuccino with milk foam and truffles or a baked tomato cream soup.

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