Για την συνταγή στα Ελληνικά πατήστε εδώ
I should be sleeping right now but ever since I reached the 8th month of my pregnancy sleeping at night has become difficult for me. My baby boy is kicking me even harder than before. You see he is getting bigger but his vital space has the same size, so I guess he is feeling confined…The other thing that gives me a hard time is my frequent urination. So here I am in my living room, hubby and dogs are sleeping and I am writing this post hoping I will eventually get sleepy!
Soups have become one of my favorite kind of food during my pregnancy. The one I am presenting today is one of the best I have ever made! A broccoli soup with caramelised onions and dried mushrooms scented with sage will make even broccoli haters love it! This is the ultimate winter soup. Try it and I am sure you will enjoy it too!
Happy new week, dear friends!
Ingredients (serves 4):
1 kg broccoli
1 big potato
1 big onion
1 garlic clove
1 tsp sweet paprika and dried mint
6 Tbsp olive oil
salt and pepper
12 gr. dried porcini, black trumpets
2 garlic cloves
5-6 fresh sage leaves
3/4 cups red wine
2 Tbsp olive oil
Soak dried mushrooms in wine for 2 hours. Then finely chop them. In a non sticking pan saute onions, garlic and mushrooms in oil. Pour wine and allow to cook until it is evaporated. Let simmer on low heat until onions are translucent. In the meantime in a pot cook broccoli, potato, garlic and onion (chopped). When cooked through, season with salt and pepper, paprika, mint and pour olive oil. Puree with an immersion blender until smooth. Cook for another 5 minutes. Remove from heat and serve in bowls or dishes. Top with mushroom mixture. Enjoy!