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Dificuldade |
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Médio |
Tempo de Preparação |
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15 min |
Tempo de Confecção |
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45 min |
Preparação:
Lavar e descascar os vegetais. Cortar o alho francês em rodelas finas. Cortar a abóbora, a cebola e a cenoura em cubinhos. Picar o dente de alho. Arranjar as nabiças de modo a libertar os caules mais grossos, separar as folhas de hortelã e reservar para juntar à sopa mais tarde.
Aquecer o azeite numa panela e juntar os vegetais todos à exceção do grão, das folhas de nabiça e hortelã. Deixar dourar e acrescentar 1 litro de água. Deixar ferver por 20 minutos. Temperar com sal, a gosto.
Triturar a sopa, juntando 2 colheres de sopa de doce de abóbora e o grão cozido. Reservar algum grão para decorar a sopa no empratamento.
Levar a sopa novamente ao lume e juntar as nabiças. Lume médio, mexendo bem para a sopa não pegar ao fundo da panela. Se necessário juntar um pouco de água quente, caso o creme da sopa tenha engrossado muito. Deixar cozer as nabiças e apagar o lume da panela.
No empratamento da sopa, decorar com grão e as folhas de hortelã. Caso queira dar um toque de frescura, juntar uma colher de creme ou iogurte grego no centro da tigela.
Ingredientes:
350 gr de abóbora
250 gr de cenouras
200 gr de grão de bico cozido
150 gr de alho francês
Nabiças (ou agriões)
½ cebola roxa
1 dente de alho
Azeite q.b.
Sal a gosto
Doce de Abóbora 0% Casa de Mateus
Crème fraîche ou iogurte grego q.b. (facultativo)
Folhas de hortelã
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