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Le ricette di Pierre




g bietole da taglio
2 porri
100 g piselli surgelati
4 fette pane francese
50 g groviera

Lessate in acqua salata le bietole e i porri tagliati a pezzi per 20 minuti. Scolate tutto e frullate. Unite i piselli e mettete le verdure a fuoco vivo 10 minuti. Disponete in una pirofila le fette di pane, versatevi sopra la zuppa, salate, pepate, irrorate con un po' di brodo e un filo d'olio, quindi cospargete di groviera grattugiato e mettete in forno caldo a 200oC a gratinare per 20'.

Provenienza: RAI Televideo 12/01/1992

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