Sopa de quinua y calabaza Chef Matías Palomo (Chile) vanguardia
Porciones: 4
Ingredientes:
Preparación:
H EF RVJOVB
t $PSUF MB DFCPMMB FM QVFSSP Z MB DBMBCB[B FO cuadraditos.
DFCPMMB H EF DBMBCB[B ½ puerro CVMCP EF IJOPKP DEB EF BDFJUF EF PMJWB WJSHFO DEUB EF DIJMF KBMBQF×P
t -BWF MB RVJOVB Z TBMUÏFMB FO VOB PMMB DPO VOB DVDIBSBEB EF BDFJUF DBMJFOUF EVSBOUF VO NJOVUP SFWPMWJFOEP DPOTUBOUFNFOUF t "HSFHVF MB DFCPMMB MB DBMBCB[B Z FM QVFSSP Z DVCSB UPEPT MPT JOHSFEJFOUFT DPO BHVB
&OFMEP GSFTDP t $VBOEP FNQJFDF B IFSWJS CBKF FM GVFHP BM NÓOJNP .BOUFOHB FTB UFNQFSBUVSB EVSBOUF NJOVUPT NÈT DPOUSPMBOEP EF WF[ FO DVBOEP QPS TJ TF OFDFTJUBSB BMHP NÈT EF BHVB t 6O QBS EF NJOVUPT BOUFT EF BQBHBS FM GVFHP JODPSQPSF FM DIJMF KBMBQF×P t 5SJUVSF DPO MB CBUJEPSB IBTUB DPOTFHVJS VOB NF[DMB IPNPHÏOFB OP EFNBTJBEP FTQFTB t $PSUF FM IJOPKP FO MÈNJOBT mOJUBT Z TBMUÏFMP DPO VO QPDP EF BDFJUF EF PMJWB FO PUSP TBSUÏO BHSFHBOEP VOB QJ[DB EF TBM IBTUB RVF TF dore. t 4JSWB MB DSFNB B×BEJFOEP MBT UJSBT EF IJOPKP EFOUSP EF DBEB QMBUP %FDPSF DPO FOFMEP fresco. t 1VFEF BEFNÈT EFDPSBS DPO VO QPDP EF ZPHVS OBUVSBM
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