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JESENSKA JUHA

Sastojci:

1 muškatna tikva, oguljena i narezana na kockice
4 – 5 krumpira, oguljenih i narezanih na kockice
1 glavica luka, sitno nasjeckana
1 češanj češnjaka, sitno nasjeckan
1 konzerva kuhanih zrna kukuruza
2 l povrtnog temeljca
½ žličice curry praha
1 žličica crvene paprike
1 dl slatkog vrhnja
1 žlica škrobnog brašna – po želji
sol i papar
1 žlica ulja

Priprema:

Na ulju omekšajte luk. Dodajte tikvu i krumpir, posolite i lagano pirjajte 10-ak minuta. Povremeno, po potrebi, podlijte s malo vode.
Dodajte češnjak, curry i papriku. Promiješajte.
Dodajte kukuruzu, a zatim povrće zalijte temeljcem. Kuhajte još 10 – 15 minuta, dok tikva i krumpir ne omekšaju.
Posolite i popaprite po ukusu.
Na kraju u juhu umiješajte slatko vrhnje u koje ćete – ako je juha prerijetka – prije dodavanja umiješati žlicu brašna.
Kuhajte još minutu-dvije.
Poslužite uz bruschette ili krutone od jučerašnjeg kruha.

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AUTUMN SOUP

Ingredients:

1 butternut squash, peeled and diced
4-5 potatoes, peeled and diced
1 onion, finely chopped
1 clove garlic, finely chopped
1 can corn kernels
2 l vegetable stock
½ teaspoon curry powder
1 teaspoon paprika
1 dl sweet cream
1 tbsp starch – optional
salt and pepper
1 tbsp oil

Method:

Sauté the onion in oil. Add the squash and potatoes. Season with salt and sauté over low heat for about 10 minutes, adding a small amount of water if/when necessary.
Stir in the garlic, curry powder and paprika.
Add the corn. Pour in the stock and cook for 10-15 minutes, until the squash and potatoes become tender.
Season with salt and pepper to taste.
Stir in the sweet cream – if your soup is too liquid, stir in a tablespoon of flour into the cream prior to adding it to the soup.
Cook for another minute or two.
Serve with bruschettas or croutons made from yesterday’s bread.

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Arhiva