Sbucciare e tritare grossolanamente 1 – 2 scalogni<\/p>\n
Sbucciare e tritare grossolanamente uno spicchio d’aglio (facoltativo)<\/p>\n
Pulire 600 g di champignon e tagliarli a fette<\/p>\n
2 cucchiai di olio d\u2019oliva<\/p>\n
1 dl di vino bianco<\/p>\n
1 dl di brodo vegetale<\/p>\n
1 – 2 cucchiai di salsa di panna<\/p>\n
un mazzetto di salvia, solo foglie<\/p>\n
2 prese di fleur de sel<\/p>\n
pepe macinato<\/p>\n
una manciata di nocciole, tritate grossolanamente<\/p>\n
una confezione di Ficelles alle olive verdi e nere Kambly<\/p>\n"}],"recipe-duration":"35","recipe-duration-filter":"3","recipe-preparation":[{"preparation-step":"Sbucciare e tritare grossolanamente lo scalogno e l'aglio."},{"preparation-step":"Pulire i funghi e tagliarli a fette."},{"preparation-step":"Scaldare 2 cucchiai di olio d'oliva in una padella, aggiungere prima lo scalogno e quindi l'aglio e farli rosolare (senza farli imbrunire)."},{"preparation-step":"Infine aggiungere i funghi e farli rosolare 4 - 5 minuti, fino ad ammorbidirli."},{"preparation-step":"Sfumare con il vino bianco, aggiungere il brodo e cuocere a fuoco lento ancora un po'. Lasciar raffreddare."},{"preparation-step":"Ridurre in purea con il frullatore a immersione. "},{"preparation-step":"Aggiungere altro brodo se si preferisce una zuppa pi\u00f9 liquida. Aggiungere 1 - 2 cucchiai di panna e mescolare."},{"preparation-step":"Rosolare le foglie di salvia in un po' di olio d'oliva per un paio di minuti per farle diventare croccanti, quindi insaporire con un po' di fleur de sel. Assorbire il grasso in eccesso con carta da cucina."},{"preparation-step":"Servire la zuppa, condendola a piacere con sale e pepe e guarnendola con le foglie di salvia croccanti, le nocciole tritate e le Ficelles."},{"preparation-step":"Suggerimento: invece della panna, si pu\u00f2 utilizzare anche il latte di cocco."}],"recipe-author":{"name":"
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