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🍲 Zuppa cremosa di pastinaca e patate con panini al farro

359 kcal · 30 min · 4 porzioni

Ingredienti

• Farina di farro, tipo 630 200 g
• lievito in polvere 2 cucchiaino
• Quark 20% grassi 250 g
• Uova 1 pz.
• Burro 2 cucchiai
• Olio 2 cucchiai
• Zucchero 1 cucchiaio
• Sale q.b.
• Pastinache 5 pz.
• Pepe nero macinato q.b.
• Patate, da purea 700 g
• Cipolle gialle 1 pz.
• Brodo vegetale 1 L
• Erba cipollina, fresca 10 g
• Miele 1 cucchiaino

Preparazione

1. 1. Preheat the oven to 180 °C (convection). In a bowl, mix spelt flour with baking powder. Add 125 g quark, one egg, soft butter, 1 tbsp oil, sugar, and a pinch of salt. Knead everything by hand into a smooth dough.
2. 2. Divide the dough into 6 equal pieces, shape into elongated rolls, and place on the left side of a baking sheet. Bake these in the oven for about 25 minutes.
3. 3. Wash the parsnips thoroughly, peel them, and slice one into thin slices. Season with salt and pepper, then place on the right side of the baking sheet with the rolls and bake along with them.
4. 4. Coarsely dice the remaining parsnips. Wash the potatoes, peel them, and also coarsely dice them. Halve the onions, peel them, and cut into cubes.
5. 5. Heat 2 tbsp oil in a pot over high heat. Brown the onions, potatoes, and parsnips in it for about 3 minutes until golden brown. Then deglaze with vegetable broth and simmer covered for about 15–20 minutes.
6. 6. Meanwhile, wash the chives, pat dry, and cut into fine rings. In a bowl, season the remaining quark with salt and pepper, and enrich with honey and chives.
7. 7. Season the soup with salt and pepper and puree until the desired consistency is reached. Serve in deep bowls, decorate with the parsnip chips, and serve together with the spelt rolls and the quark. Enjoy your meal!

Valori per porzione

• kcal: 359
• Protein: 13 g · Fett/Fat: 12 g · Carbs: 54 g