Pumpkin soup with chestnuts and raw vegetables and curd cheese
Ingredients
Features
Description
In a small saucepan, combine the broth, ground in a blender chestnuts (if you used fresh, they must be pre-fry or bake, and then cleaned from the shell) and pumpkin puree. Bring to a boil over low heat, stirring from time to time.
If you use fresh mushrooms, cut them into thin slices (frozen require no training). Celery finely chop, add to the pan with the mushrooms.
Let the soup simmer for 2 minutes, add salt, add spices and olive oil. Remove the pan from the heat and whisk blender its contents into a homogeneous mash. Ladle the soup into bowls, garnish with celery leaves, and in the center of each plate lay a ball of cheese curd (shape with two tablespoons).
Translated by site: wday.ru
