ELLE de aprilie ți-o înfățișează pe Andia dincolo de clișee, într-o serie de ipostaze French chic. Dar îți aduce și unghiuri diferite asupra industriei longevității, care ne promite că putem de-acum să trăim mai mult și mai bine.
Dovleacul este leguma-vedeta a sezonului de toamna, de aceea, am decis ca nimic nu poate fi mai potrivit decat o reteta pentru o supa-crema cu acest ingredient!
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Incalzeste cuptorul la 200 de grade Celsius. Taie dovleacul in doua si curate-l de seminte. Eventual, le poti pastra si praji putin. Stropeste jumatatile cu ulei de masline, sare si piper si pune-le la copt pentru 20 de minute, apoi intoarce-le pe cealalta parte pentru inca 20-30 de minute. Este bina sa urmezi la inceput acest pas, pentru ca dovleacul sa fie mai moale si mai usor de manevrat.
Dupa ce l-ai scos de la cuptor, lasa-l sa se raceasca si apoi decojeste-l.
Vezi o metoda rapida de a face dovleac copt!
In timp ce dovleacul este la cuptor, taie marul in felii, ceapa si asaza-le pe o tava acoperita cu hartie de copt. Stropeste-le cu ulei de masline, sare si piper si pune-le la copt pentru 20 de minute sau pana capata o culoare aurie. Cu 10 minute inainte de a le scoate din cuptor, adauga cateii de usturoi.
Dupa ce ai rumenit toate ingredientele, pune-le intr-un blender, impreuna cu laptele de cocos, ghimbirul si condimentele. Amesteca pana obtii o pasta omogena. Daca este prea densa, mai adauga apa sau bulion.
Încearcă această supă cremă de dovleac!
Bon appétit!
Foto: http://www.loveandlemons.com/
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