Supa crema de rosii cu busuioc proaspat

Supa aceasta este o incantare pentru papilele gustative! Ganditi-va la niste rosii de sezon proaspete, carnoase aromate cu frunze de busuioc si servite langa bagheta crocanta cu branza gratinata. Un deliciu foarte simplu de preparat!

Ingrediente (organice) – pentru 6 persoane:

– 1 ceapa tocata
– 5 catei de usturoi
– 6 rosii mari decojite, taiate cubulete
– o felie de telina (aproximativ 100 g)
– 2 l apa
– o mana de busuioc proaspat
– bagheta feliata
– branza cheddar rasa
– ulei de masline

Mod de preparare:

Caliti ceapa, usturoiul si telina in ulei de masline timp de 3-5 minute pana se rumenesc; adaugati rosiile, putina sare si mai dati un clocot apoi adaugati apa si lasati sa fiarba timp de 15-20 minute la foc mic.

Opriti focul, adaugati 2/3 din cantitatea de busuioc in supa si lasati sub capac timp de jumatate de ora.

Incingeti cuptorul la 200 grade Celsius. Feliati bagheta, asezati feliile pe o tava si presarati pe fiecare felie putina branza rasa apoi dati la cuptor aproximativ 12-15 minute pana se topeste branza.

Turnati supa in blender, adaugati restul de busuioc proaspat, ulei de masline dupa gust si mixati pana devine o crema spumoasa. Potriviti de sare daca mai este necesar.

Serviti supa cu feliile de paine gratinate cu muuuulta branza! S-aveti pofta!


Tomato cream soup with fresh basil

This soup is a delight for the taste buds! Think of some fresh, fleshy seasonal tomatoes flavored with basil leaves and served next to a crispy baguette with cheese au gratin. A very simple delicacy to prepare!

Ingredients:

  • 1 chopped onion
  • 5 cloves of garlic
  • 6 large peeled tomatoes, cut into cubes
  • a slice of celery (about 100 g)
  • 2 l of water
  • a handful of fresh basil
  • sliced ​​baguette
  • grated cheddar cheese
  • olive oil

Directions:

Sauté the onion, garlic and celery in olive oil for 3-5 minutes until they turn brown; add the tomatoes, a little salt and give it another boil, then add the water and let it boil for 15-20 minutes on low heat.

Turn off the heat, add 2/3 of the amount of basil to the soup and leave under the lid for half an hour.

Heat the oven to 200 degrees Celsius. Slice the baguette, place the slices on a tray and sprinkle a little grated cheese on each slice, then put in the oven for about 12-15 minutes until the cheese melts.

Pour the soup into the blender, add the rest of the fresh basil, olive oil to taste and mix until it becomes a foamy cream. Add salt if needed.

Serve the soup with slices of gratin bread with lots of cheese! Have an appetite!



Categories: Supe si ciorbe, Vegan, Vegetarian

Tags: , , ,

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