Vellutata di zucca e topinambur/ Cream of pumpkin soup

Cream of pumpkin soup and Jerusalem artichoke

Vellutata di zucca e topinambur

Ingredienti:

  • zucca
  • patate
  • porcini secchi
  • cipolla
  • topinambur
  • porro
  • formaggio asiago
  • sale, pepe e olio extra vergine d’oliva

Lessare la zucca e la patata in pentola a pressione con due/tre fettine di porcini essiccati. Preparare un soffritto di cipolla e insaporire la zucca, la patata e i funghi per qualche minuto. Salare e pepare. Passare il tutto al mixer e allungare con acqua fino ad ottenere la consistenza desiderata. A parte tagliare a rondelle il topinambur e cuocerlo in padella con abbondante olio. Salare e pepare. Rendere croccante il porro in padella con olio, sale e pepe. Comporre il piatto e guarnire con una grattuggiata di asiago fresco (in foto crostini di pane azzimo).

Cream of pumpkin soup and Jerusalem artichoke

Ingredients:

  • pumpkin
  • potatoes
  • sun-dried porcini mushrooms
  • onion
  • Jerusalem artichoke
  • Leek
  • Asiago cheese (typical cheese from the Veneto region)
  • Salt, pepper and extra virgin olive oil

Cook in a pressure cooker the pumpkin and potatoes with 2/3 slices of sun-dried porcini mushrooms. Cook now in oil with brown onion and season them. Salt and pepper. Mix all the ingredients and thin with water until you obtain the right stiffness. Cut into rounds the Jerusalem artichoke and cook in a pan with oil, adding water when necessary. Salt and pepper. Make crisp the rounds of leek in oil, salt and pepper. Now compose the dish like in the photo and garnish with grated cheese (in photo you can see also croutons of unleavened bread).

Cream of pumpkin soup and Jerusalem artichoke 2

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