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SSMS 600 B2
PT
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; fazer 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.
IB_68957_SSMS600B2_LB5.indb Abs2:51IB_68957_SSMS600B2_LB5.indb Abs2:51 26.07.2011 9:04:18 Uhr26.07.2011 9:04:18 Uhr
53


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