| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 8 x ca. 30 g | Acine di Pepe or Ditalini Or Small Shells, uncooked |
| 2 mittel | Acorn squash (about 1 1/2 lb each), split, peeled, seeded and quartered |
| 2 Esslöffel | margarine |
| 1 gross | Onion chopped |
| 3/4 Teelöffel | Ground mace or nutmeg |
| 1/2 Teelöffel | ginger ground |
| 1/2 Teelöffel | cinnamon |
| 1 Tasse | carrot grated |
| 1 1/2 Teelöffel | brown sugar |
| 3 Dose | Low-sodium chicken broth (13 1/4 oz. each) |
| 1 Tasse | sour cream nonfat |
| 1 Esslöffel | sugar |
|
Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Cool. Scrape out pulp and put back in pot. Add margarine, onion, carrots, sugar, mace, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender.
Add 3 cups of the broth and puree all in a blender or food processor. Return to the pot and add remaining three cups of broth, bring to a boil and add pasta. Cook, stirring occasionally, for 10 minutes, or until pasta is done. Before serving, blend sour cream and sugar in a separate bowl. Put dollop on top of each bowl of soup. Serve hot.
Each serving contains: 330 Calories; 12.5 g Protein; 62.2 g Carbohydrates; 5 g Fat; 2.1 mg Cholesterol; 710 mg Sodium. Calories from Fat: 13%
with permission)
|
|
Anmerkungen zum Rezept:
|
