- Suman - 1,5 Kilogram
- Leeks - 1 Kayan
- Walnuts - 6 guda
- Sugar - 1 teaspoon
- Parmesan - 30 Grams
- Farin kayan lambu - 800 Milliliters
- Butter - 30 Grams
- Cream - 100 Milliliters
- Cinnamon - 1 Shigar
- Man kayan lambu - 1 st. a spoonful
- Salt, barkono - 1 yanki (dandana)
Yanke tanda zuwa 180 ° C. Cire tsaba daga kabewa kuma a yanka a cikin manyan chunks. Gwaɗa guda na man kayan lambu da kuma kunsa kowace yanki a cikin takardar. Gasa na rabin sa'a, bayan da ba a kashe tanda ba. Sanya tanda a 250 ° C. Grate da cuku da kuma haɗi tare da kirfa. Sanya zane-zane da aka rufe cuku wanda aka rufe da takarda 12, gasa har sai narke kimanin minti 5. Samun shi kuma bari shi sanyi. Ana rarraba nama mai laushi daga ɓawon burodi kuma sanya shi a cikin kwano. Narke man shanu a cikin sauté da kuma toya a ciki, sliced tare da tsokoki (farar fata), lakaran minti 2, sannan ƙara sukari. Zuba broth da ɓangaren litattafan almara na kabewa cikin saucepan. A kan zafi mai zafi, dafa don minti 20. Canja wurin cakuda da aka gama a cikin wani zane da kuma kara shi a cikin puree. Salt da barkono, koma cikin kuka da kuma zub da cream. Kwayoyi masu yankakke. Sauran lewatsun, a yanka a cikin tube da kuma toya. Zub da miya a cikin faranti kuma ƙara nauyin leeks, kwayoyi da cuku. Bon sha'awa.
Ayyuka: 6