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[av_heading heading=’Vichyssoise de remolacha al aroma de coco’ tag=’h1′ style=’blockquote modern-quote modern-centered’ size=» subheading_active=» subheading_size=’15’ margin=» margin_sync=’true’ padding=’10’ color=» custom_font=» av-medium-font-size-title=» av-small-font-size-title=» av-mini-font-size-title=» av-medium-font-size=» av-small-font-size=» av-mini-font-size=» av_uid=’av-jjrd2p34′ custom_class=» admin_preview_bg=»][/av_heading]
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[av_row row_style=» av_uid=’av-1k7tf2′][av_cell col_style=» av_uid=’av-ekp672′]Preparación[/av_cell][av_cell col_style=» av_uid=’av-cszsgu’]15 mins[/av_cell][/av_row]
[av_row row_style=» av_uid=’av-a9i3xq’][av_cell col_style=» av_uid=’av-8t5ofi’]Cocina[/av_cell][av_cell col_style=» av_uid=’av-r0xmm’]20 mins[/av_cell][/av_row]
[av_row row_style=» av_uid=’av-5xae8e’][av_cell col_style=» av_uid=’av-45aif2′]Listo[/av_cell][av_cell col_style=» av_uid=’av-2c4eji’]35 mins[/av_cell][/av_row]
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La Vichyssoise es una crema fría que se toma en verano. La remolacha es una verdura de verano. Esta crema la puedes tomar igualmente calentita y sigue estando muy rica.
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Ingredientes:
- 2 1 Cebolla Pequeña
- Aceite de oliva
- Sal Marina
- 6 uni mediana Remolacha
- Miso Blanco
- 1 lata pequeña Leche de coco
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Instrucciones:
- Cortar la cebolla a medias lunas y saltearlas en el aceite de oliva con una pizca de sal marina hasta que se reblandezcan y queden transparentes
- Pelar y cortar a dados las remolachas.
- Añadir la verdura al salteado y cubrir con agua.Tapar y cocinar una media hora.
- Añadir la leche de coco.
- Disolver 4 c.s de miso blanco y añadirlo al caldo
- Triturar con un pasapurés o con la batidora según se prefiera
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