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Cooking with my soul: Supa crema din praz si cartofi copti in cuptor (Roasted leek and potatoes creamy soup)

Cooking with my soul

21 mar. 2011

Supa crema din praz si cartofi copti in cuptor (Roasted leek and potatoes creamy soup)




Scroll down for English recipe


 In cautarea mea dupa noi retete de supa, am poposit zilele trecute pe blogul Alessandrei, de unde am imprumutat aceasta minunatie. Mi-a placut foarte mult ca ea nu a calit prazul si cartofii in oala, asa cum face toata lumea, ci le-a copt in cuptor unde au capatat un gust dulceag.


Ingrediente pentru 6 persoane:
  • 2 fire mari de praz, spalate
  • 5 cartofi medii, curatati de coaja
  • 6 linguri cu ulei de porumb
  • sare, piper dupa gust
Cum se face:
  •  Incalzeste cuptorul la 200 C (tare)
  • Taie partea alba a prazului in bucati de 5 cm.
  • Frunzele verzi, tari, care nu pot fi mancate, separa-le si spala-le bine.
  • Taie cartofii in bucati nu foarte mari.

  • Pune cartofii si partea alba a prazului intr-o tava, pe hartie de copt
  • Pune deasupra uleiul, sare si piper

  • Coace in cuptor 30 - 45 minute


  • In timpul asta fierbe frunzele verzi de praz, in 4 l de apa


  •  Cand totul e gata strecoara zeama de praz si pune in oala continutul tavii din aragaz, cu tot cu uleiul. 
  • Fierbe 20 de minute.
  • Paseaza cu un blender, pana cand supa devine fina.
  • Potriveste de sare si piper.
  • Serveste cu crutoane de paine.


English version

In my quest for new soup recipes, I arrived a few days ago on Alessandra's blog, from where I borrowed this one. I really liked that she did not saute leeks and potatoes in the pot, as everyone does, but roasted them in the oven, so they got a sweet taste.


Ingredients for 6 persons:

     * 2 large leeks, washed
     * 5 medium potatoes, peeled
     * 6 tablespoons corn oil
     * salt and red pepper to taste

How To:

     * Preheat oven to 200 C
     * Cut the white part of leek into 5 cm pieces.
     *  Separate the green leaves, that can not be eaten, and wash them well.
     * Cut the potatoes into pieces not too large.
     * Put the potatoes and leeks in a roasting pan on parchment paper
     * Add oil, salt and pepper
     * Bake in oven 30-45 minute
     * During this boil the green leaves of leek in 4 l water
     * When everything is ready strain leek broth and add the content of the roasting pan (including oil)
     * Simmer 20 minutes.
     * Blend well with an immersion blender until soup is smooth.
     * Add salt and pepper to taste
     * Serve with bread croutons.

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