Crema multivitamínica con verdura de la huerta

Hello everybody, it's Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Crema multivitamínica con verdura de la huerta. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Crema multivitamínica con verdura de la huerta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crema multivitamínica con verdura de la huerta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crema multivitamínica con verdura de la huerta is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crema multivitamínica con verdura de la huerta estimated approx 50 min..

To get started with this particular recipe, we must prepare a few ingredients. You can have Crema multivitamínica con verdura de la huerta using 19 ingredients and 5 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Crema multivitamínica con verdura de la huerta:

1. 3 zanahorias finas
2. 150 gr. judías planas
3. 80 gr. calabaza
4. 1 chirivía grande
5. 1 calabacín mediano
6. 1 penca apio tierna
7. 1 pimiento italiano rojo
8. 1 nabo blanco
9. 1 patata mediana
10. 1 puerro grueso
11. 1 cebolla
12. 5 cucharadas aceite de oliva virgen extra
13. granos 5 pimienta
14. raíz de jengibre en polvo
15. 1 pizca canela molida
16. 1 limón
17. agua filtrada
18. sal gruesa de roca
19. crustones de pan tostado

Steps to make to make Crema multivitamínica con verdura de la huerta

1. Pela el puerro y la cebolla. Corta la parte verde y córtala en forma de cruz de unos 5 cm. y lavaló con agua bajo el grifo para eliminar la arena. Vierte el aceite en una cazuela y deja calentar, mientras pica la cebolla y el puerro. Espolvorea un pizca de sal gruesa de roca y remueve den vez en cuando unos 10 minutos.
2. Pela y limpia la calabaza, el calabacín, el pimiento rojo italiano, el nabo, la chirivía, la patata, la penca de apio y la zanahoria y después córtalas a tu gusto. Despunta las judías y pícalas. Echa la verdura cortada sobre la cebolla y sigue removiendo a menudo unos 10 minutos más.
3. Cubre con agua filtrada y deja cocinar. Cuando empieza hervir, baja el fuego a mefio, tapa y deja cocinar 25 minutos.
4. Pasado este tiempo, aparta la cazuela del fuego y quita la tapa. Deja templar 10 minutos. Tritura la verdura con un brazo batidor hasta obtener una crema fina. Mole granos 5 pimienta y añade el raíz de jengibre en polvo y la pizca de canela. Añade zumo de limón a tu gusto y vuelven a triturar mientras rectifique de sal.
5. Reparte la crema en 4 boles y en el momento de servir añade los crustones de pan por encima. Buen provecho!

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