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Poro cream with pistache and carrot

Elda Avila

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Recipe

Poro Cream with Pistache and Carrot

Name: Poro Cream with Pistache and Carrot
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: Francesa
Ingredients: 250 grams leek; 550 grams carrot; 95 grams cream cheese; 1 cup fresh coriander; 100 grams pistachio; 1 1/2 liters chicken soup; 3 tablespoons oil; salt; black pepper

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Elda Avila

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This vegetable soup is delicious, in addition to being very nutritious tastes delicious thanks to the pistachios.

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Ingredients

4 portions

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250 grams leek
550 grams carrot
95 grams cream cheese
1 cup fresh coriander
100 grams pistachio
1 1/2 liters chicken soup
3 tablespoons oil
salt
black pepper

Preparation

Bring the broth to a boil and reserve. Peel and split the carrots and the pored well washed into pieces. In a saucepan put the oil, carrots and pores stirring to cook 10 minutes, taking care not to burn.

Add the cilantro to the saucepan, stir one more minute and add the broth, put salt and pepper to cook covered for 20 minutes until the vegetables are soft.

Peel the pistachios and chop them in food processor. Blend the vegetables with their broth and add the cream cheese and pistachios. Season with salt and pepper and serve immediately.

PRESENTATION

Decorate with a coriander leaf and a touch of cream in the center.

TIPS

Blend the soup very well to make a smooth cream.

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Poro Cream with Pistache and Carrot

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by

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Ratings (2)

Lorenza Avila

26/01/2015 08:35:26

Queda deliciosa! De verdad que el sabor de esta sopa es espectacular, es algo que se puede servir para cenas muy elegantes. La mezcla del poro, zanahoria, pistache y cilantro queda MUY BIEN! Se las recomiendo!

hectpr del valle

12/11/2013 14:38:15

esta sopa creoque quedara magnífica por la combinación de todos los ingredientes creo que la mejor crítica es con la que pueden los chefs mejorar y no hay críticas solo felicitaciones.