"Simplicity is the ultimate sophistication" LdV

Sunday, 10 January 2016

SWEDE, CORN AND MAPLE SOUP (Velouté de rutabaga, mais et sirop d'érable)

SWEDE, CORN AND MAPLE SOUP
(Velouté de rutabaga, mais et sirop d'érable)

It's not easy to find a nice combination of vegetables to make a soup. We are indubitably bored with the broccoli, pumpkin and leeks we can see practically everywhere... Each week, when I decide to realize a soup, I try to figure out which vegetables I will associate with. This time it was swede. Why ? Heuuu, why not ??? With sweetcorn, red onions and a little French-Canadian touch (I am completely hooked with a Canadian film called "Apparence"...) : maple syrup. Maple syrup is a gem in cooking : I do salads with it, cocktails, cookies, etc... I glazed my meat with maple syrup as well. It is less sweet than the honey for the reluctant of sweet and sour taste... I have told you, maple syrup is exemplary...

Wine pairing : Arbois rouge (Red).

SWEDE, CORN AND MAPLE SOUP
Gluten-free version
Use a gluten-free vegetable stock (Kallo) for the soup.
Follow the original recipe. Enjoy!


SWEDE, CORN AND MAPLE SOUP
A quick glance in your kitchen...

In your fridge
Swede
Potatoes
Maple syrup
 

In your cupboard 
Sweetcorn
Red onion
Garlic
Vegetable stock


SWEDE, CORN AND MAPLE SOUP
Serves 4-6

500g 17,5 oz of potatoes (peeled and diced) 
350g 11 oz of swede (peeled and diced) 
A little can of sweetcorn 
2 little red onions (diced) 
1 crushed garlic clove
1 vegetables stock
1,5 l of boiling water 
3 generous tbsp of maple syrup

In a large saucepan, fry the onions and garlic in a little bit of olive oil for 2 minutes.
Add the boiling water, potatoes, swede, corn and stocks.
Cover and cook for 20 minutes.
At the end of the cooking, blitz with a hand blender until puree soup.
Add the maple syrup. Combine well.
Serve. 

Velouté de rutabaga, mais et sirop d'érable

Pour 4-6 personnes 

500g de pommes de terre pelées et coupées en morceaux
350g de rutabaga pelés et coupés en morceaux
Une petite boite de mais
2 petits oignons rouges coupés
1 gousse d’ail écrasée 
1 bouillon cube
1,5 litre d’eau bouillante 
3 généreuses c-à-soupe de sirop d’érable


Dans une grande casserole, faites revenir l’ail et les oignons dans un petit peu d’huile d’olive pendant 2 minutes.
Ajoutez l’eau, les pommes de terre, rutabaga, mais et bouillon.
Couvrir et faire cuire 20 minutes.
A la fin de la cuisson, réduire en soupe à l’aide d’un mixeur plongeant.
Ajoutez le sirop d’érable.
Bien mélanger. Servir.

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