Crema de lechuga con kamut y buquet de aromas - veggie

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Crema de lechuga con kamut y buquet de aromas - veggie. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Crema de lechuga con kamut y buquet de aromas - veggie is 1 persona. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crema de lechuga con kamut y buquet de aromas - veggie estimated approx 30 min..

To get started with this recipe, we have to first prepare a few ingredients. You can have Crema de lechuga con kamut y buquet de aromas - veggie using 11 ingredients and 5 steps. Here is how you can achieve that.

#milibrode1000recetas
Verdura y otra vez verdura....y si es de hojas verdes mejor. Un plato completo, verdura y proteína vegetal.
El kamut es una de las variedades de trigo más antiguas que se conocen. Destaca por encima del trigo común por su mayor concentración de proteínas, lipidós, fibra, minerales y vitaminas.

Ingredients and spices that need to be Take to make Crema de lechuga con kamut y buquet de aromas - veggie:

1. 6 hojas lechuga cortada en juliana
2. 1/2 puerro la parte verde tierna cortada en rodajas
3. 1 patata mediana pelada cortada en dados
4. 1/2 penca apio cortada en rodajas
5. 8 tallos perejil picadito
6. 8 tallos hinojo (hojas) o un trozo de bulbo troceado
7. 1-2 cucharas granos kamut
8. 1 cuchara semillas de calabaza
9. 1 cuchara aceite de sésamo
10. granos pimienta negra
11. sal de Himalaya

Instructions to make to make Crema de lechuga con kamut y buquet de aromas - veggie

1. Sofríe el puerro en el aceite de sésamo junto con la penca de apio y espolvorea una pizca de sal. Mezcla de vez en cuando con una cuchara de madera. Cuando empieza a tomar color amarillo, añade las patatas y el kamut y sofríe un par de minutos más, mezclando muy a menudo.
2. Cubre con agua y deja cocinar unos 15 minutos. Añade la lechuga, los tallos de hinojo y el perejil y sazona con sal y mole granos pimienta negra al momento. Deja cocinar 5 minutos más.
3. Aparta la olla del fuego y deja templar un poco. Tritura con el brazo batidor hasta obtener una crema fina.
4. En un sartén sin aceite dora las semillas de calabaza.
5. Sirve la crema en boles y espolvorea las semillas de calabaza por encima y listo!!!!

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