Pumpkin velvet with Borlotti
first courses from Italy
Summer Onion soup and potatoes with hazelnuts
Summer Onion soup and potatoes with hazelnuts
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Summer Onion soup and potatoes with hazelnuts
preparation
step 1
Browse the onion from the outer sheath, then sciacquala under running water and cut into 8 pieces. Remove only the upper part of the green onion tufts washes and eliminate the remaining and cut into slices.
step 2
Peel the potatoes, rinse them and cut them into cubes.
step 3
Warms a couple of tablespoons of oil in a pressure cooker, add the rosemary and let it fry a few minutes.
step 4
Add the vegetables and make cook for four minutes, season with salt and pepper and add 750 milliliters of warm water.
step 5
Stir, close the lid, turn up the heat to high and wait for the whistle. Lower the heat and cook for 12 minutes.
step 6
Turn off, wait for all the steam vents, open and goes over everything with a hand blender. Add 3 tablespoons toasted hazelnuts and chop coarsely with salt and pepper and let cool.
step 7
Serve cold soup or at room temperature, adding in each dish still a little bit of chopped dried fruit, a round of oil and ground pepper.