Outro dia, a minha amiga Sue me deu uns legumes e verduras que ela planta no quintal da casa dela. Dentre esses, ela me deu um monte de espinafre que aqui, chamamos de silverbeet. Esse tipo de espinafre é menos amargo e mais crocante e fica gostoso em saladas e até refogado, que nem couve.
É uma verdura muito nutritiva, rica em minerais, principalmente ferro, o que é importante para quem é vegetariano, como a Sue.
Ontem, resolvi fazer uma sopa cremosa:
3 folhas de silverbeet (uns 150g)
1 raminho inteiro de salsinha
1 lata ou caixa de creme de leite
1 cubo de caldo de legumes (ou galinha ou carne)
10 camarões médios (sem casca e picados)
1/2 copo de água
1 colher de sopa de farinha de trigo
alho e cebola a gosto (refoga)
sal a gosto
Cortei as folhas de espinafre em tiras e refoguei numa panela com azeite, alho e cebola. Quando o espinafre diminuiu um pouco de volume, desliguei o fogo. Não cozinhei demais senão o espinafre fica marrom e perde muito sabor.
Coloquei no liquidificador o creme de leite (lavei a lata com 1/2 copo de água e juntei), a salsinha picada (com talo e tudo), o caldo de legumes e o espinafre refogado. Bati até virar um creme homogêneo.
Voltei o creme para a mesma panela e juntei os camarões picados, o sal e a farinha dissolvida em um pouco de água. Mexi com um fuet (pode ser com uma colher de pau) até engrossar e cozinhei por mais uns 5 minutos.
Servi com pão molhado no azeite. :-)
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The other day, my friend Sue gave me some vegetables she grows in her backyard. Among these, she gave me a bunch of silverbeet spinach. This type of spinach is less bitter and more crunchy and is delicious in salads and stir-fries.
It is a very nutritious vegetable, rich in minerals, especially iron, which is important for vegetarians, as Sue.
Yesterday, I made a creamy soup:
3 silverbeet leaves (about 150g)
1 whole sprig of parsley
1 can of double or thick cream
1 cube of vegetable stock (or chicken or beef)
10 medium prawns (peeled and chopped)
1/2 cup water1 tablespoon wheat flour
garlic and onion to taste
salt to taste
I cut the spinach leaves into strips and sautéed in a saucepan with olive oil, garlic and onion. When the spinach reduced slightly in volume, I turned off the heat. I didn't cook it too much as it can turn brown and lose flavor.
I put in a blender the cream (I washed the can with 1/2 cup of water and added it), chopped parsley (with stems and all), the vegetable stock and the sautéed spinach. Blended until smooth.
I returned the soup to the same saucepan and added the chopped prawns, salt and flour dissolved in a little water. I stirred constantly with a whisk (you can use a wooden spoon) until it thickened and cooked it for another 5 minutes.
I served with bread drizzled with olive oil. :-)
I cut the spinach leaves into strips and sautéed in a saucepan with olive oil, garlic and onion. When the spinach reduced slightly in volume, I turned off the heat. I didn't cook it too much as it can turn brown and lose flavor.
I put in a blender the cream (I washed the can with 1/2 cup of water and added it), chopped parsley (with stems and all), the vegetable stock and the sautéed spinach. Blended until smooth.
I returned the soup to the same saucepan and added the chopped prawns, salt and flour dissolved in a little water. I stirred constantly with a whisk (you can use a wooden spoon) until it thickened and cooked it for another 5 minutes.
I served with bread drizzled with olive oil. :-)
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