Whoever visited the Bageteri Boulevard in the last few days may have noticed that I prepared an autumn menu for them, where you can taste a light modification of this soup. But unfortunately, they give it a lot less legumes than I planned in the recipe.
I will look forward to your experiences and feedback.) Beautiful Autumn To Everyone.
Creamy batat soup with a lens
23. October 2015
I have another recipe I originally planned for in a new cookbook, but as you know, I do not know when I will find enough time on it and I would rather prefer to cook soup in these cold days and maybe you will enjoy it and it will happen once of your favorite, than the recipe lay in the drawer for several more months or years.
6
porcí
Postup
1.
Legume, I prefer using beluga, ideally pre-soak. When it's swollen, put it in a pot with several times the water and cook it in soft but still keeping it in a pretty solid shape and shape. Rough lime could also cause torn and disturbingly smooth surface, so cook it gently. It's pure aesthetics, so if it's cracked, it's definitely not going to be a terrible thing.) Put the finished lens over the strainer, lightly wash with clean water and put it off.
2.
In a large pot, cut the fat of the shallots into soft. Add carrots and parsley scraped off to pieces. While they are resting, scrape the potatoes and cut them into medium sized cubes. Add them to the vegetables in the pot along with the spices, depending on the direction you choose to take. If you are preparing an exotic version, do not add coconut milk, it will follow up with the liquid component. Since the spice is later removed from the soup, it is practical to bind it to a piece of muslin and create a bunch of herbs, a bouquet of garlic, "bouquet garni". Mix the vegetables and spices if mixed, mix well and after a while of resting, pour with hot water or cooking so that all the vegetables are in the water. For the exotic version, replace the liquid with coconut milk. Because we will not thicken the soup, do not add too much water or broth.
3.
Pour the pot over the lid and let it boil slowly until all the vegetables are soft on the bite. I always try to keep the boiling time as short as possible so that the vegetables preserve as much as possible of the vitamins, but also the taste, so do not wait until everything is completely disintegrated, it is enough for the vegetables to bite. Now remove all spices or bouquet garni from the soup, mix on a really delicate cream, season with salt and possibly with pepper and finally add the cooked legume. Serve with fresh coriander or a classic version of parsley.
Recipe comment
Comments and tips on the recipe were prepared by Nutrition Advisor Věra Burešová of NATURHOUSE .
Legumes, though neglected in Czech cuisine, are an essential part of a healthy diet. They contain plant proteins that are more digestible than animal ones. The beluga lens is a black tiny lens that is aromatic and has a slightly hazelnut flavor. Moreover, it stands out for a short cooking time. Beluga contains a large amount of fiber, vitamin B and magnesium. It also works as an excellent antioxidant (like berry fruit).
Bats are sweet potatoes that contain high-quality carbohydrates and are more energy-consuming to the human body than ordinary potatoes. In addition, they are rich in vitamin E, which acts as a powerful antioxidant in the body.
Soup is great for cold autumn days when we need more energy and vitamins. If you cook an exotic version of ginger, the soup will get better even.
