Filter
Reset
Sort ByRelevance
JANINE123
Well-stuffed pumpkin cream with steak strips
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Fry the ciabatta as indicated on the package.
-
Cut the top and bottom of the pumpkin, cut across.
-
Then cut the skin from the side with a long knife.
-
Remove the seeds and cut the flesh into small cubes.
-
Heat a soup pot and fry the pumpkin and the chopped red onion for 5 minutes in a third of the tablespoons of rosemary oil.
-
Add the stock and rice, let it simmer for 30 minutes until the pumpkin is soft.
-
Mash the pumpkin mixture with the hand blender and season with salt and lemon juice.
-
Strainer if desired.
-
Heat a frying pan over high heat and briefly fry the steak strips in the sunflower oil.
-
Divide the strips over the soup bowls with the pumpkin cream on top.
-
Garnish with the rosemary oil and a few needles of rosemary.
-
Serve with the ciabatta bread.
Blogs that might be interesting
-
10 minAppetizeravocado, lemon juice, whipped cream, garden broth, dry white vermouth, lemon pepper, soft goat cheese, cress,Cold avocadosoup with goatcheese
-
190 minAppetizerfilo puff pastry, potato, gambas, onion, garlic, fresh parsley, capers, ground turmeric (koenjit), tuna on olive oil, salt and pepper, harissa, (peanut) oil, protein, Eggs, lemon,brik with gamba tuna filling
-
45 minAppetizerWhite asparagus, flour, flour, salt, (freshly ground) black pepper, protein (from big egg), forest outing, Chinese soy sauce, sesame oil, Japanese rice vinegar, sugar, oil for frying,asparagus tempura
-
25 minAppetizerfresh thyme, portobello mushrooms, garlic, traditional olive oil, Conference pears, unroasted walnuts, salad croutons natural, Roquefort blue veal cheese 52, rucolasla melange,portobello filled with blueberry cheese
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it