Vegetable cous cous with fish balls
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53 recipes
Cream of potato and fennel flavored with ginger salmon
ingredients
servings
2
Extra virgin olive oil
to taste
Sheep milk ricotta cheese
1 spoon
Chopped Almonds
10 grams
Ginger powder
to taste
Black pepper
to taste
Iodized salt
to taste
Smoked salmon
1 slice
Semiskimmed milk
1 glass
Potatoes
3 unit
Fennel
1 unit
soups from Italy
Cream of potato and fennel flavored with ginger salmon
Cream of potato and fennel flavored with ginger salmon
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
And a velvety purifying and cleansing, which helps digestion due to the presence of fennel and I always like to pull over to the typical velvety creaminess of something crunchy, so this time I opted for chopped almonds. Incredibly delicious and ever-present in this time of year the smoked salmon, but to give an edge to any dish were the ricotta flakes sheep, really tasty!
preparation
step 1
Peel and wash the potatoes, cut them into pieces.
step 2
Clean the fennel and cut into pieces. Cook fennel and potatoes to steam for about 20 minutes (with Thermomix, I inserted in the drum and baked 20 min temp. Varoma Vel1)
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step 3
After this time, mix all together with an immersion blender (with Thermomix 1 min Vel 8) by adding the warm milk flush.
step 4
Season with salt and pepper, add the ginger and serve garnished with smoked salmon, chopped almonds and ricotta flakes of sheep at will. Enjoy your meal!
