Food recipes

Buckwheat vegetable soup

Buckwheat vegetable soup


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As the first frost sets in, take advantage of seasonal vegetables to concoct delicious and comforting velvets.

Here is the velouté of green vegetables with buckwheat.

Ingredients for 4 persons :

  • 60 g buckwheat flour
  • 1 leek
  • 3 sheets of chard
  • 60 g grated old Comté
  • 20 g semi-salted butter
  • 1 onion
  • 80 cl of chicken broth
  • 4 podsgarlic
  • 4 tbsp. heavy cream
  • Salt, freshly ground pepper

Velouté of green vegetables with buckwheat

In a frying pan, roast the buckwheat flour.

Peel and cut the vegetables. Steam them 10 min.

Cook the chopped onion, 2 min, over medium heat. Add the flour, then the vegetables. Pour in the broth.

Add the garlic, pepper and salt. Bring to a boil. Cover and simmer for 20 minutes.

Mix, incorporate the cream, the cheese, mix again.

Serve the velvety with fresh herbs and crispy buckwheat pancakes.

Enjoy your meal !


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