750g Vivaldi potatoes (choose evenly sized ones) 25g butter, plus extra for greasing 1 large or 2 medium shallots, finely sliced 1-2 garlic cloves, crushed 110g shredded ham hock 300ml double cream 200ml whole milk 1 tbsp wholegrain mustard (if you love it, add a bit more) 2 tsp thyme leaves
Ugnsrostad sötpotatissoppa toppad med kokt eko-ägg, pumpakärnor och hampafrön. ♡. En sallad till det på ruccola, bladspenat, sockerärtor, tomat, alfalfagroddar och ärtskott
Peel the sweet potato, cut into cubes, chop up the pak choi and add both to the soup maker as well. Chop up the mushroom and finely chop up an onion and sauté in a soup pan in bit of oil
Salt & pepper. Place sweet potatoes and parsnip in a large bowl. This is a an oh so spicy, creamy and delicious soup – vegan friendly and a real immune booster
Det är första gången som jag själv gör ”crashed potatoes” men jag vet att det är väldigt poppis bland andra matbloggare (speciellt i USA) och nu förstår jag varför
Wash, peel and dice potatoes. Boil the potatoes with bay leaf until fully cooked. While potatoes are cooking, heat one tablespoon of oil in a large pan
Peel the potatoes into pieces and slice the carrots. Yesterday I wrote about a blueberry pie from my childhood and today about summer soup which was also a favorite when I was a kid
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