2004 Mini Cooper Oil Capacity

donuts with apple soup with leeks and orange fish scale



you also have every year they have false hopes that from March 1, as a matter of magic, once the advent of spring? :) It is brighter, sunnier and more fun, but unfortunately it still welcomes us with ice-cold morning breeze and the residual snow. Balance is 1:1 for the winter and spring. In any event, no time to even keep up with the thermally insulated jacket and the Cossacks, and not a time for refreshments and light meals. But this is the best time to time.

If you like cream leek-potato , it is necessary to try the subtle variations on it. Soup is just as simple and quick to prepare, as its basic version, but add a blanket of orange juice and orange cream with toasted give it a taste of subtlety and elegance. In the end it was France-elegance because the rule taken from the collections of the Academy Le Cordon Bleu:) And although, as befits a French recipe, sour cream and butter are its foundation, I promise that, for this taste is worth a moment turn a blind eye to the diet - especially now - as long as winter holds;)



soup with leek and orange:

500 g leeks (white part only),
150 g of potatoes,
1 l chicken broth (vegetable vegetarian version),
300 ml cream ( I used fresh 18%),
1 orange (juice and zest are open)
30 g butter,
salt and freshly ground black pepper,
cream 200 ml cream (30%),
liqueur 1 tablespoon Cointreau (optional)

Leeks cut into thin slices, and peeled potatoes in small cubes. Melt butter in a saucepan set over low heat. Then add a pinch of salt and simmer over low heat about 10 minutes until vegetables are tender.
Add potatoes, stir together and simmer another 3 minutes, then pour the broth and the juice squeezed from half an orange and simmer for 20 minutes. Add cream (18%), stir and cook another 10 minutes.
boiled soup mix blender for a smooth cream. Season to taste with salt and pepper.

cream Whipping cream whipped stiff. 1 tablespoon juice squeezed from oranges and Cointreau liqueur mixed with orange peel abraded and gently combine with whipped cream.

Preheat oven or toaster and grill. Pour into soup bowls and heat resistance on its surface lay the orange portion of whipped cream and place in oven or under the grill and bake to a slightly brown color. Before serving sprinkle with freshly ground pepper and garnish with orange peel and herbs.