I was looking for a broccoli cream to eat it with an Italian bread recipe, when Ana (Cocinera de Betulo) made a carrot cream.....I knew I had to make it the same day!!...I changed a little her recipe with what I had in the fridge, and it was the perfect combination
350 grams broccoli
250 grams of potatoes
extra virgin olive oil
1/2 small leek
150 grs. clean and chopped mushrooms
2 glass of water
1 glass of milk
We peel and wash the broccoli and chop them. Same with potatoes.
We wash the leek and chop.
In a casserole with a little oil, sauté the broccoli, the potatoes and the leek. Add the mushrooms reserving some pieces to garnish. Cook it for 5 minutes.
We pour water and milk that covers everything widely. Add salt and oregano. Cook until tender, and blend it.
Sauté the reserved mushrooms in a little oil and garlic and chili flakes. We serve the hot cream with the sautéed mushrooms on top.
I saw this bread on youtube....here is the link....It was delicious!!
350 ml of water
300 grams of semolina
300 grams of flour
60 grams of olive oil
10 grams of salt
dry yeast 7 grams
2 tablespoons of sourdough (optional)
Mix all together, and let it rise for 1 hour. Divide it in 9 balls. Let it rest for 15 minutes. Elongate the dough, and roll it. Let it rest for 30 minutes. Bake it at 180C for 20 minutes or until golden brown. ENJOY!!
The soup looks so creamy and tasty! Perfect to serve with some homemade crusty bread. An excellent meal!ReplyDelete
La crema tiene un color estupendo y el pan me parece genial, las dos recetas me encantan pero especialmente la del pan me ha llamado la atención, me la guardo ahora mismoReplyDelete