Manual Silvercrest SSMS 600 B2 IAN 62024 (page 53 of 91) (English, Italian, Portuguese, Spanish)

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SSMS 600 B2

Sopa de abóbora

4 pessoas

Ingredientes

1 cebola média ■

2 dentes de alho ■

10 - 20 g gengibre fresco ■

3 colheres de sopa de óleo de colza ■

400 g polpa de abóbora (a mais adequada é a abóbora Hokkaido, ■

visto a casca ﬁ car macia ao cozer e não ser preciso por isso descascar)

250 -300 ml leite de coco ■

250 -500 ml caldo de legumes ■

Sumo de ½ laranja ■

Um pouco de vinho branco seco ■

1 colher de chá de açúcar ■

Sal, pimenta ■

Preparação

Descascar a cebola e picar; faz

er o mesmo com o alho. Descascar o 1)

gengibre e picar ﬁ

namente. Primeiro saltear a cebola e o gengibre em

óleo quente. Após 2 minutos adicionar o alho e cozinhar um pouco mais.

Limpar bem a abóbora com uma escova para legumes, passando por água 2)

morna; de seguida cortar em cubos de 2-3 cm. (Se for utilizado outro tipo

de abóbora que não a Hokkaido, esta deve ser também descascada).

Adicionar os cubos de abóbora à cebola e ao gengibre e cozer. Encher

com metade do leite de coco e caldo de legumes suﬁ ciente para cobrir bem

a abóbora. Com a tampa fechada, deixar cozinhar em lume brando por

aprox. 20-25 minutos. Fazer em puré com a varinha mágica 5. Adicionar

leite de coco suﬁ ciente até a sopa obter a consistência cremosa adequada.

Temperar a sopa com sumo de laranja, vinho branco, açúcar, sal e pimenta 3)

até que a sopa obtenha um paladar doce com uma nota ligeiramente ácida

e salgada.

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Silvercrest SSMS 600 B2 IAN 62024 Manual

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