WSpring can reach reach, while promising more daylight and warmer days. Some people are not waiting – they wear short pants and sandals even when the atmosphere is cold and attractive outside – but I deal with my way with cooking. Today’s recipe gives the appearance and flavor of the spring dish, but with no components of this season. There is a lot of green firi – artichoke, peas, lever and fresh herbs – but artichokes are mixed and Petits Pois of freezer. If you are struggling to wait for the spring also, this may be the recipe for you.
White beans, lever and artichoke soup
To clean the leeks, cut the full passages (both the white and green parts) from top to bottom, then put it in a bowl of cold water. Raise the leeks with the power of your hands, and put all the sand and dirt on it at the bottom of the bowl. Get the leeks with your hands, then put a sieve to dry it and dry.
Preparatory 15 minutes
Cook 30 minutes
Serving 4
5 tablespoons of virgin olive oilIn addition to the additional to the elites
2 red onionsExactly exfoliated
1¼ Small salt spoon sea sea
4 garlic clovesPeel and crushing
2 leak (200 g), eggs and vegetables thin slices and rinse
160 grams drain the artichoke in oil (That is, from the jar 285 grams)
400 grams of tin butter pills in waterDepletion
200 grams freezing toxins
1 cube vegetableIt dissolves in boiling water 250 ml
1 tablespoon of lemon juice
10G fresh mintThe papers chosen
10G fresh from flat parsley
¼ A teaspoon of ground black pepper
Fermented doughFor service
Put the oil in a wide, deep or fried skillet that has a cover, and put it on medium heat. When you are hot, add onions and salt, and cook, stirring often, for 10 minutes, even soft and sweet. Boss in garlic and lever, cover the pan and leave it for eight minutes, until the leeks are smooth.
Add artichoke, beans butter, frozen headphones, store them to the pan, mix well, then cover them again and cook for another five minutes.
Add lemon juice, then cut the herbs and stir them as well, with ground pepper.
Squeeze and control the spices as you like, then distribute between shallow vessels. Serve with roasted fermented dough with more virgin olive oil on the side.
