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Mondare e tagliare a pezzetti il porro e la cipolla, quindi farli appassire in una pentola con il burro. Aggiungere la farina, mescolare, spegnere il fuoco e coprire con un coperchio per qualche istante. A questo punto, versare nella pentola il brodo e circa 2 dl di vino e lasciare cuocere per 30 minuti a fuoco basso. Trascorso il tempo, filtrare la preparazione con un colino al fine di ottenere un composto omogeneo e aggiungere i 2 dl di vino rimasti e la panna 35%, riportare a cottura riscaldando la zuppa leggermente e senza raggiungere il bollore. Condire con sale e pepe.
Lavare e mondare i chicchi d’uva tagliandoli in quattro e togliendo i semi interni. Tritare il levistico.
Per comporre il piatto: servire la zuppa in una tazza calda, aggiungere i chicchi d’uva e finire con il levistico tritato.
Ricetta breve - Crema al vino di Auvernier
RSI Le ricette 28.10.2016, 09:31
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