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Grey knights and peanuts soup

By Chef Carme Ruscalleda Your email (*) print


Grey knights and peanuts soup

At a glance

Serves:
4
Difficulty:
Medium
 
 

Carme Ruscalleda

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Ingredients

    • 300 gr. Grey knights
    • 500 mI. Mineral water
    • 100 gr. leek, finely chopped
    • 30 mI. Virgin extra olive oil
    • 30 gr. butter
    • 50 gr. Peanuts, cut into small pieces
    • 10 parsley leaves, finely chopped
    • 1 clove of garlic
    • Virgin extra olive oil
    • Salt
    • White pepper
    • 1 big slice of bread, cut into cubes

  1. In a small pot with 30 ml. of oil, fry lightly the leek during 3 minutes and then season it.
  2. Add the grey knights, they must be very clean and diced in medium pieces. Fry them for 3 minutes more and season them.
  3. Add 500ml of boiling water and let it cook for 5 minutes.
  4. Meanwhile toast the cubes of bread in a 160ºC oven for 5 minutes.
  5. Once the soup is ready, set aside and liquidize it, add the butter. Don’t crush it so much. Season with salt and pepper and reserve.

Serving:

  1. In a frying pan with a splash of oil, brown the garlic and parsley, set aside and add the peanuts.
  2. Serve the soup with the bread cubes on and the peanuts with the garlic and parsley perfumed oil

 

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