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Cocer a fuego lento durante 20–25 minutos, hasta que los vegetales
estén muy suaves.
4. Mientras la sopa está cociendo, cocer las puntas de los espárragos al
vapor durante 5–8 minutos, hasta que estén tiernas-crujientes. Enfriar
las puntas en un baño de agua helada para que mantengan su color
verde vivo. Una vez enfriadas, cortar las puntas longitudinalmente a
la mitad y reservarlas. Nota: este paso es opcional, pero provee una
hermosa decoración.
5. Cuando los vegetales de la sopa estén tiernos, agregar las hierbas
frescas y licuar, usando un movimiento suave hacia arriba y
abajo, hasta conseguir una mezcla homogénea. Licuar durante
aproximadamente 1½ minuto, aumentando progresivamente la
velocidad al nivel 5, hasta obtener una mezcla suave. Si usa una olla
grande, inclinar ligeramente la olla para que el protector de cuchillas
esté completamente sumergido para evitar las salpicaduras.
6. Agregar el jugo de limón. Probar y ajustar la sazón al gusto.
7. Decorar con "crème fraîche", cebollinos picados y las puntas de los
espárragos y servir inmediatamente.
Información nutricional por porción (basada en 6 porciones):
Calorías 97 (26% de grasa) • Carbohidratos 13g • Azúcar 4g • Proteínas 5g
• Grasa 35g • Grasa saturada 2g • Colesterol 8mg • Sodio 650mg
• Calcio 45mg • Fibra 3g
"Bisque" de calabaza moscada
con mantequilla de tocino y salvia
La mantequilla de salvia/tocino combina perfectamente con esta sopa.
¡A nadie le dejará frío!
Rinde aproximadamente 7 tazas (1.6 L)
Mantequilla:
2 lonjas de tocino, picado y cocinado
3–4 hojas de salvia fresca
4 onzas (115 g) de mantequilla sin sal a temperatura ambiente,
en pedacitos
1 cucharadita de sal kosher
¼ cucharadita de pimienta recién molida
Sopa:
1 cucharada (15 g) de mantequilla sin sal
1 puerro mediano (parte blanca y verde claro solamente) limpio
y cortado en rodajas
1 calabaza moscada ("butternut squash") mediana, pelada, sin
semillas, y cortada en cubos grandes
1 diente de ajo, machacado
1 ramita de tomillo
cucharadita de sal kosher
¼ cucharadita de pimienta negra recién molida
2 cucharadas de jerez
4 tazas (945 ml) de caldo de pollo bajo en sodio
60


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