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Velvety polenta carrot

Velvety polenta carrot


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From 8 months, a small original and vitamin soup for your gourmet.

Ingredients:

  • For 2 meals:
  • 1 brick of carrot soup (type Blédisoup ')
  • 1 C. tablespoon yoghurt. 50 g instant polenta (instant corn meal)
  • 1 small knob of butter.
  • In a saucepan

Preparation:

In a heavy saucepan, bring to a simmer 25 cl of water. Discard the polenta in rain and cook for 5 minutes, stirring to avoid lumps. As soon as it thickens, add the butter, spread it in a dish and let it just harden. Cut out star shapes (or whatever). Warm the soup with yoghurt. Pour it on a plate, put on the polenta pebbles and serve.



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