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SSMS 600 B2
ES
Sopa de calabaza
4 personas
Ingredientes
1 cebolla mediana
2 dientes de ajo
10 - 20 g de jengibre fresco
3 cucharadas de aceite de colza
400 g de carne de calabaza (la mejor variedad para esta receta
es la calabaza Hokkaido, pues la piel se reblandece al cocerla y
no es necesario pelarla)
250 -300 ml de leche de coco
250 -500 ml de caldo de verdura
zumo de ½ naranja
un poco de vino blanco seco
1 cucharadita de azúcar
sal y pimienta
Preparación
Pelar y picar la cebolla y el ajo. Pelar el jengibre y picarlo fi no. En primer 1)
lugar, rehogar la cebolla y el jengibre en aceite caliente. Tras 2 minutos,
agregar también el ajo y rehogar.
Limpiar la calabaza con un cepillo para verdura y agua caliente y cortarla 2)
en dados de 2-3 cm. (Si se utiliza una calabaza de una variedad diferente
a Hokkaido, es necesario pelarla ahora). Agregar los dados de calabaza
a la cebolla y el jengibre y rehogar. Agregar la mitad de la leche de coco
y sufi ciente caldo de verduras como para cubrir bien la calabaza. Cocer
con tapa aprox. 20-25 minutos. Batir todo bien con la batidora de brazo 5.
Al mismo tiempo, agregar leche de coco hasta que la sopa adquiera la
consistencia suave y cremosa adecuada.
Sazonar la sopa con zumo de naranja, vino blanco, azúcar, sal y pimienta, 3)
de modo que la sopa adquiera un gusto picante y dulce, además de un
toque equilibrado de agrio y salado.
IB_68957_SSMS600B2_LB5.indb Abs2:15IB_68957_SSMS600B2_LB5.indb Abs2:15 26.07.2011 9:04:15 Uhr26.07.2011 9:04:15 Uhr
17


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