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przepisy
zupa z marchewki i kolendry
składniki
25 g masła
1 pokrojona cebula
1 rozgnieciony ząbek czosnku
750g marchwi, pociętej na kostki 1,5 cm (ewentualnie do lżejszej
zupy wziąć 600g marchwi, pociętej na kostki 1,5 cm)
zimny bulion z kurczaka
10-15 ml (2-3 łyżeczki) zmielonej kolendry
sól, pieprz
sposób
przyrządzania 1 Roztopić masło na rondlu, dodać cebulę i czosnek, a następnie
podsmażać aż staną się miękkie.
2 Umieścić marchewkę w nasadce miksującej, dodać cebulę i czosnek.
Dodać odpowiednią ilość bulionu tak, aby osiągnąć poziom 1,5
zaznaczony na pojemniku. Założyć pokrywkę i zakrywkę napełniacza.
3 Rozdrabniaj przy ustawieniu na pulsację przez 5 sekund dla
uzyskania grubej zupy lub dłużej dla zupy drobniejszej.
4 Przelać mieszaninę do rondla, dodać kolendrę i przyprawy, a
następnie gotować na wolnym ogniu przez 30-35 minut lub aż zupa
się ugotuje.
5 Doprawić do smaku i w razie potrzeby dodać więcej płynu.
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