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107 recipes
Summer Onion soup and potatoes with hazelnuts
ingredients
servings
3
Onions
1 unit
Potatoes
4 unit
Fresh rosemary
1 sprig
Iodized salt
to taste
Pepper
to taste
Extra virgin olive oil
to taste
Toasted hazelnuts
70 oz
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.
