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A winter recipe par excellence, this velouté or squash soup with citrus zest, clementine or tangerine, and gingerbread on the side is a delight.
Ingredients for 4 persons :
- 800 g of squash
- 4 mandarins (or clementines)
- 1 onion
- 40 g semi-salted butter
- 75 cl of vegetable broth
- 20 cl of cream
- 2 tbsp. tablespoons of almond puree
- 4 slices of gingerbread
- Salt, freshly ground pepper
Squash velouté with citrus zest
- Wash the squash. Do not peel them but remove the seeds.
- Cook them in the vitaliseur (steam cooking), about 15 minutes.
- Wash and remove the zest of mandarins and remove their juice.
- Cut the squash into pieces with their skin on.
- Peel and mince the onion.
- Melt 20 g of butter in a saucepan, place the onion in it, cook for 2 minutes over medium heat. Add the squash. Pour in the vegetable broth, season with salt and pepper. Bring to a boil. Cover and simmer for 15 minutes.
- At the end of cooking, add the zest and juice of the mandarins. Mix and check the seasoning. Then add the cream and the almond puree.
- Cut the slices of gingerbread into cubes. In a frying pan, melt
20 g of butter and brown the diced gingerbread. Pepper.
Serve the velouté with some fresh herbs and the diced gingerbread.
Find out more about squash
Vegetable plants cultivated for their edible fruits, squash designate several species of the Cucurbitaceae family. Appreciated for their flesh sometimes reminiscent of chestnuts or their oil seeds, pumpkins, pumpkins, pumpkins, patties, courgettes or giraumonts don't just make great soups; these kings and queens of the vegetable gardens are also tasted in gratins, mashed potatoes, pies and even desserts!
Recipe: A. Beauvais, Photo: F. Hamel