Frumenty velor soup with cheese cubes

 Do you eat frumenty? Let's bet that this recipe will become your favorite! Traditional frumenty becomes velvet, and is served with diced breaded cream cheese! Calories 270

 

Ingredients

For the soup:

• 1 1/2 cup frumenty
• 4 cups water
• 2 tsp chilli
• Salt and pepper
• Olive oil

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For the cheese cubes:

• 200 g. cream cheese, ricotta or mozzarella or brie into cubes
• A little flour for all uses
• Olive oil for frying

To serve: put on some parsley leafs

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How to cook

1. Warm water in a saucepan and add the frumenty to boil and swell. Add salt, pepper and chilli.
2. Put the frumenty in a blender to get a soft paste, adding in each dose and a little olive oil.
3. Put again the soup to the saucepan and keep it warm.
4. Put in a bowl cold water and at an another dish the flour
5. Sank the pieces of the cheese for a little in the water, take them out with a slotted spoon and cover them with flour.
6. Warm a little oil at the pan, and put the cheese pieces on the pan to get some color and make a crust with flour.
7. Drain on absorbent paper and leave aside.
8. Serve the cheese cubes at the center of each plate and with 1-2 parsley leaves.