Friday, January 14, 2011

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velvety artichoke pate with toasted mini

much I love the velvety, 'cause I'm a first light, delicate and very tasty and
and' always greatly appreciated.
That 's a velvety artichoke.

INGREDIENTS for 4 people
1 package frozen artichoke hearts

ml.125 3 small potatoes heavy cream
bread for sandwiches

butter salt and pepper to the broth
:
quarter chicken

celery carrot onion


PROCEDURE
begin with the preparation of the chicken broth.
In a saucepan, put 3 liters of 'water, celery, carrot and onion
and a good cook.
If like me you use a pressure cooker, cook whistles since
20 minutes.
Meanwhile in a pan fry in a knob of butter, frozen artichoke hearts
already 'boiled together with potatoes cut into chunks.
Stir and cook a few minutes.
Now add the chicken broth and cook 20 minutes with
pressure cooker, or a 'Oretta in the traditional way.
Pass the soup to a blender and eat a bit 'if you see that
and' liquid, or add some 'stock if it' s too dense.
Add the heavy cream salt and pepper.
In a pan put a nice knob of butter and melt it.
throwing pieces of bread for sandwiches, diced
in the pan with the butter and fry, stirring let it brown.
Serve the soup with artichokes pretty hot with croutons separately.




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ANTONELLA

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