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Zuppa di piselli e prosciutto
Ingredienti per 4 porzioni:
1 cucchiaio di olio d’oliva
150 gr. di prosciutto (in cubetti)
1 cipolla, tritata grossolanamente
½ porro, tagliato a fettine
1 spicchio d’aglio, tritato finemente
400 gr. di piselli surgelati
1 patata, piccola (cubetti piccoli)
1 carota, media (cubetti piccoli)
500 ml di brodo di verdura
1 cucchiaino colmo di timo secco
1 cucchiaio di pepe
Aggiungere il sale solo alla fine per
correggere il sapore
Prezzemolo fresco per decorare
Preparazione:
Inserire nella brocca di vetro l’olio, il prosciutto, la cipolla, lo spicchio d’aglio e il porro.
Impostare un tempo di cottura di 25 minuti e attivare la funzione “Mid”.
Lasciare sobbollire per 4 minuti.
Quindi commutare alla funzione “High”.
Aggiungere i piselli, il brodo e il timo e lasciar cuocere.
Circa 1 minuto prima del termine aggiungere il pepe e commutare alla funzione “Mid”.
Al termine della cottura frullare al livello 3 a piacere.
Aggiustare di sale solo al termine, poiché i cubetti di prosciutto sono salati.
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