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chestnuts and pumpkin soup!

Notes: Not as much
potato, two only. I brought back 3 onions and a clove of garlic in olive oil and potatoes and pumpkin in a half liter of milk. I also added the chestnuts and one vegetable broth directly in vegetables. No cream but 2 laughing cow at the end.
Super good! And great taste!

Preparation: 15 min Cooking time: 30 minutes nutmeg

parsley salt and pepper 3 pumpkin and potatoes together in a blender, adding stock regularly boiling. 4 Pour the resulting mixture into a saucepan. Add cream, stir, season (salt, pepper, nutmeg) and bring to boil.

Recipe suggested by Christophe Delaporte

1 Remove the skin and the stringy part of the pumpkin, keeping only the pulp. Cut pulp coarsely into large pieces (3 cm x 3).
2
Meanwhile, heat the broth

poultry.

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5 to the boil, remove the soup, serve it in a pretty bowl with parsley coarsely chopped. Sauté in olive oil, squid and clams. Add the chorizo, prawns and mussels. Cook until there is more water. Put the rice in the seafood mix a little then add the juice. Place large prawns and pimientos del piquillo. Simmer until rice is cooked (about twenty minutes).

6 On the table, offering small croutons fans. - 1 conger's head for the juice (optional) - 400 g peeled tomatoes in juice - Wash the mussels, cook them in a pan without water, they will make their own juice. Mix the juice with that of prawns. Book.

Finally ... According to his taste, it will balance between pumpkin and potatoes. The recipe is very good too (but more expensive) with only the pumpkin.

Tuesday, November 2, 2010

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Paella!

Preparation: 2 henviron
Cooking time: 20 min Ingredients (10):
- 1 kg of rice
- 500 g of clams (with shell, it gives more flavor) - 500 g small shrimps + some big for decoration - 1 kg mussels
- 500 g squid

- 10-15 cm chorizo

1 onion - 2 cloves garlic - saffron (and / or dye) - pimientos del piquillo - 3 cubes of fish stock Preparation:

- olive oil - salt, pepper

Peel the prawns and cook the head and skin in a few d & rsquo ; water, keep the juice and discard the heads and skin.

In a saucepan, sauté onion and garlic in olive oil. Add tomatoes and mix with juice and add 3 cubes of fish stock and saffron (and / or dye).

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