Pea And Asparagus Cream
From GunsPeanuts 12 years agoIngredients
soup
- 350g of peas shopping list
- 250g of asparagus shopping list
- 100g of cauliflower shopping list
- 100g of onion shopping list
- 2 garlics shopping list
- 2 glasses of water shopping list
- a dash of apple cider vinegar shopping list
- a pinch of pepper shopping list
- a clup of chive shopping list
- 2 leafs of fresh mint shopping list
- olive oil shopping list
- 2 tsp of salt shopping list
riceballs
- 75g of rice (recommended Arborio) shopping list
- 2 glasses of oat milk shopping list
- a pinch of curcuma shopping list
- salt shopping list
How to make it
- Cut the asparagus, the cauliflower and put it in a large pot with onion, garlics and two glasses of water.
- Set aside the heads of the asparagus.
- Cook at low heat for 35'.
- In the meanwhile in a small pot put the rice with water, curcuma and salt, let cook at low heat for 20' or more so that it is dried.
- When the vegetables are almost cooked, sieve all with a blender, add the heads of the asparagus and the vinegar, than cook for 10' more.
- With the rice make small balls, and let cool at room temperature.
- Pour the soup in a large dish, and add the riceballs.
- Serve with a dusting of pepper, leafts of mint, and a little olive oil and the chives.
People Who Like This Dish 2
- clbacon Birmingham, AL
- kristopher San Francisco, CA
- GunsPeanuts Milan, Italy
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