Cream of potato, aronia berries and hazelnuts

ingredienti

persone

4

Scalogni

1 unit

Sale

to taste

Pepe

to taste

Salvia fresca

4 leafs

Olio extravergine di oliva

to taste

Bacche di Aronia

60 unit

Latte parzialmente scremato

300 grams

Brodo vegetale

400 grams

Nocciole

50 grams

Patate

400 grams

Cream of potato, aronia berries and hazelnuts

Cream of potato, aronia berries and hazelnuts

pronta in

35 minuti

difficoltà

categoria

Primi Piatti
da Italia

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

questo piatto è

vegetariano con lattosio con noci

Foto Ricetta Cream of potato, aronia berries and hazelnuts

By the unusual color purple, velvety this is a real comfort food to pamper yourself in the coldest days of the year!

Foto preparazione Cream of potato, aronia berries and hazelnuts

step 1

Make soften the berries of Aronia in warm water for about ten minutes. Meanwhile lava, sbuccie and cut the potatoes into cubes and sliced ​​scallions.
Foto preparazione Cream of potato, aronia berries and hazelnuts

step 2

Pour all raw in a pressure cooker, add the broth, 100 ml milk, 2 teaspoons salt, plenty of pepper and chopped sage leaves.
Foto preparazione Cream of potato, aronia berries and hazelnuts

step 3

Scola berries of Aronia add them to the other ingredients. Close the pot, leads to pressure at high fire, wait for the whistle and lowers the flame to a minimum.
Foto preparazione Cream of potato, aronia berries and hazelnuts

step 4

Let cook for 7 minutes. If you use the classic method of cooking, double the cooking time.
Foto preparazione Cream of potato, aronia berries and hazelnuts

step 5

Turn off the flame, do vent all the steam from the safety valve, then open the lid and passes everything with the hand blender.
Foto preparazione Cream of potato, aronia berries and hazelnuts

step 6

Gradually adding the remaining milk, you have made warming aside, getting a velvety smooth and silky.
Foto preparazione Cream of potato, aronia berries and hazelnuts

step 7

Season with salt and pepper and season with a tablespoon of extra virgin olive oil.
Foto preparazione Cream of potato, aronia berries and hazelnuts

step 8

Keep warm while you prepare the accompanying sauce. Put the nuts in the food processor, add a pinch of salt and pepper and start chopping.
Foto preparazione Cream of potato, aronia berries and hazelnuts

step 9

Add the oil extra virgin olive oil 25 grams and continues to chop. Merge finally 60 grams of water, so as to obtain a smooth sauce.
Foto preparazione Cream of potato, aronia berries and hazelnuts

step 10

Serve the soup in bowls or soup plates and garnish each with hazelnut sauce.

fabbisogno giornaliero (per persona)

Main +

Calories 204.31 kcal n.d.

Fat 10.6 g n.d.

Carbohydrates 22.03 g n.d.

Protein 6.94 g n.d.

Fibers 3.3 g n.d.

Water 137.17 g n.d.

Ashes 2.19 g n.d.

Sugars 5.24 g n.d.

Starch 12.88 g n.d.

Minerals +

Calcium 122.06 mg n.d.

Sodium 181.24 mg n.d.

Phosphorus 153.42 mg n.d.

Potassium 568.93 mg n.d.

Iron 1.5 mg n.d.

Magnesium 51.08 mg n.d.

Zinc 0.91 mg n.d.

Copper 0.32 mg n.d.

Manganese 0.95 mg n.d.

Selenium 2.13 mcg n.d.

Fluorine 3.1 mcg n.d.

Vitamins +

A 9.75 mcg n.d.

B1 0.17 mg n.d.

B2 0.14 mg n.d.

B3 1.19 mg n.d.

B5 0.59 mg n.d.

B6 0.36 mg n.d.

B9 0.0 mcg n.d.

B12 0.17 mcg n.d.

C 18.35 mg n.d.

E 2.33 mg n.d.

B12 added 0.0 mcg n.d.

D 0.0 mcg n.d.

K 13.93 mcg n.d.

Lipids +

Monounsaturated 7.73 g n.d.

Polyunsaturated 1.31 g n.d.

Saturated 1.38 g n.d.

Cholesterol 3.0 mg n.d.

Amino acids +

Phenylalanine 0.28 g n.d.

Isoleucine 0.28 g n.d.

Histidine 0.15 g n.d.

Leucine 0.47 g n.d.

Lysine 0.35 g n.d.

Methionine 0.11 g n.d.

Tyrosine 0.2 g n.d.

Threonine 0.24 g n.d.

Tryptophan 0.07 g n.d.

Valine 0.35 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio