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béchamel cream soup

Ingredients

• Milk 6:50 dl
• lemon peel 1 piece
• yolk number 4
• Sugar 160 gr
• Maizena 30 gr
• Cinnamon stick a number

Preparation

4 egg yolks 6.5 cups milk 160 g
sugar
30 g cornstarch
a cinnamon stick, lemon zest
an untreated


1) Boil 5.5 cups milk with cinnamon and lemon zest, and then turn off the heat. ;
2) Whip the egg yolks with half the sugar until frothy. Strain the hot milk and egg yolks with a whisk to incorporate it pour slowly. Dissolve the cornstarch in cold milk taken from the mixture and mix well together.
3) Cook the cream on low heat, and boil without stirring until it thickens. Then distribute it in 4 small bowls of porcelain fire with low sides and let cool completely in the refrigerator. Just before serving, sprinkle the surface of the cream with the sugar and put the bowls under the grill for a few seconds because caramelization.

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Spanish Catalan to Spanish

Ingredients

• 2 slices of bread
• 200 grams of ; beans
• 300 grams of pumpkin
• 3 ripe tomatoes 1
• onion
• 250 grams of canned chickpeas
• 2 pears
• a handful of almonds roasted
• 1 tablespoon of sweet parpica
• 1 packet of saffron
• of 3 tablespoons oil 2 tablespoons
• of vinegar
• 1 cup of broth
• taste of salt
• pepper to taste
• 
  

Preparation

1. Clean and wash all the vegetables .
2. beans Cut in half (or three parts depending on how long they are) and pumpkin into cubes. ;
3. Peel the tomatoes and chop onion together .
4. Cook the vegetables in about 2 liters of boiling water for about half an hour.
5. the United pears, peeled and cut into cubes then continue cooking for another half hour .
6. Put in a pan oil and heat it.
7. Add the slices of bread and fry on both sides.
8. Un oil and a let it into pieces.
9. Frullatela along with almonds, paprika the el ' vinegar until creamy.
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10. the mixture to the soup along with saffron diluted in a cup of broth and chickpeas .
11. salt and pepper and cook for another half hour.
12. Serve the soup with the other slice of bread cut into little pieces