Trapezius Muscle And Vertigo

Brownies THREE SHORT TO SMOOTH

Whenever finished the Christmas binge, the promise is always the same: only vegetables from tomorrow!

In fact these days I have not seen a leaf of lettuce with binoculars even more ... I have a desperate need for a soup, a warm and inviting soup that does not require any movement of the mandible. And above all wash away the excesses of those days.

Pero 'far I prepare a shapeless mess that does not satisfy the palate or vision.

fact I was inspired sympathetic contest Jas and Manuel, those "bad boys" of Labna to create soups that have as their principal ingredients roots, tubers or any other edible things that grow underground .

So with these assumptions, I thought three velvety that, due to their different colors are well suited to be served in layers in a transparent glass.

doses indices are to prepare 4 cups, each of which is in turn composed of three layers of velvet.

TO THREE GLASSES velvety - pungent, spicy, sweet -

1) Ingredients for creamy yellow pungent flavor: yellow potatoes and ginger

• 200 grams of yellow potatoes
• 40 ml of fresh cream or milk
• fresh ginger to taste: it is a herbaceous plant with fleshy rhizome much branched and which contains many active anti-inflammatory, antioxidant and anti-nausea, bitter taste, fresh and vaguely limoncino
• 1 / 4 white onion
• 60 cl vegetable broth
• salt, pepper

Procedure:

Slice the onion and sauté in oil. Peel the potatoes, cut into cubes and throw in pan. Add salt and pepper.

Add the hot vegetable stock and simmer for 20 minutes, covering with a lid. When the potatoes are cooked frullatele and grate the ginger root peeled, do not overdo it, taste it often to get a smooth taste to the right place.

Add the cream or milk until a smooth not too runny, add salt in the case.

2) Ingredients for creamy orange flavor spicy carrots, Jerusalem artichokes and spicy paprika

• 150 grams of carrots
• 50 grams of Jerusalem artichokes: root with white flesh, the taste is vaguely reminiscent of the artichoke
• 40 ml of fresh cream or milk
• spicy paprika powder
• 1 / 4 white onion
• 60 cl
• vegetable broth salt and pepper

Procedure:

same way as the cream to the potatoes.

Slice the onion and sauté in oil. Peel the carrots and Jerusalem artichokes, cut into pieces and throw them in pan. Add salt and pepper.

Add the hot vegetable stock and simmer for 20 minutes, covering with a lid, after what blend and sprinkle with paprika spice.

Add the cream or milk until a smooth not too runny, add salt in the case.

3) Serves velvety red sweet taste: red potatoes and beets

• 1o0 grams of red potatoes
• 100 gr Baked beetroot
• 40 ml of fresh cream or milk
• sesame
• 1 / 4 white onion
• 60 cl of vegetable broth salt and pepper

Procedure:

Slice the onion and sauté in oil. Peel the potatoes, cut into slices and throw it in pan. Add salt and pepper.

Add the hot vegetable stock and simmer for 20 minutes, covering with a lid, after which add the beet puree.

Add the cream or milk until a smooth not too runny, add salt in the case. Sprinkle with sesame seeds.

Once prepared, the three soups filled with layers of transparent glasses starting from the red velvet, and then add the orange and finally conclude with the yellow.

With this dish I participate in the contest "take root" of Labna .