Crema de dos colores Caraotas Negras y Sol de Auyama

レシピ

材料・調味料 (7 人分)

Black bean soup

Black beans: 3cups

Water for soaking: 10cups

Medium onion cut into two for boiling bean/ cut into very small pieces for the soup: 1/1cup

Red pepper: 1/2cup

Black sugar into small pieces: 350g

Salt: 3 1/4tsp

Black pepper finely ground: 1/2tsp

Beef broth: 8cups

Bacon: 100g

Olive oil: 1/3cup / 2tsp

Tomato, peeled off and unseeded chopped: 1cup

Garlic finely chopped: 3cloves

Pumpkin soup

Pumpkin: 1kg

Water: 8cups

Salt for boiling pumpkin/to taste: 2tsp/1/2tsp

Butter: 3tbs

Onion chopped: 1cup

Green onion chopped: 1/2cup

Chicken stock: 4cups

White pepper: 1/4tsp

Yogurt sauce

Yogurt: 7tbs

Hot sauce: 1tsp

Fresh chopped coriander or parsley: 3tbs

作り方

1: Black bean soup:
1. Clean the beans, eliminate stone, etc
Wash under running water and discard those that float. Soak the beans in water overnight.

2: 2. In a saucepan, put the beans with 10cups of beef broth, the onion cut in half, and pepper. Then bring to a boil, lowered heat slightly and cook until tender, about 60min.

3: 3. Remove from heat, Eliminate the pepper and onion then, add the black sugar, salt, pepper and about 2 or 3 cups of water. Bring it to a boil and cook for 20min or until tender but firm, making sure to remove the foam that formed on top.

4: 4. Meantime in a small frying pan fry bacon bits until golden brown, about 10min. remove the bacon and keep the oil from bacon (about 1/3cup) in the pot, then add 1/3cup of olive oil to have a total of 2/3cup of oil. Add the chopped onion and garlic and sauté until golden brown about 7-10min. Add all the ingredients to the pot containing the beans, and continue cooking on medium heat until broth thickens slightly about 30min. more. Stir the beans if desire add 2 tbs of olive oil. Blend the beans to make a cream.

5: Pumpkin soup:
1. Peeled pumpkin and cut into pieces and place into enough cold water (8 cups of water) with 2tsp of salt, bring to a boil for 25min. or until soft. Drain the water and place aside.

6: 2. In a separate fry pan place the butter, and warm up then add the onion and the finely chopped green onions until lightly browned for about 5min. Then add the chicken stock carried to a boil again for a few minutes and let it stand. After cooling off, blend the pumpkin, add salt and pepper to taste. Blend everything to make a cream.

7: Yogurt sauce:
To make the yogurt sauce, stir together the yogurt, hot sauce, coriander Swirl a spoonful of the sauce into each serving of the soup.

8: Chicken stock: Chicken 500g, 1carrot,1green onion, 2tbs olive oil, 1tbs of butter, 1onion, 3cloves of garlic, 1red pepper, 1clove, 4grains of peppercorns guayabita , 6grains of black pepper, 3leaves of laurel, 8cups of water, salt to taste.

Sauté for five min in olive oil and a tbs of butter the carrots peeled and cut into big chunks. Add whole peeled onion, cloves, garlic without peeling it, and chopped green onions, add chicken incorporate water and cook over medium heat for 40min. The broth should be strained and fat removed.

ポイント

To serve the soups, take two ladles and each one place the soup and the pour them at the same time on the plate to make two colours. Garnish with yogurt sauce and YUKARI.

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