"Simplicity is the ultimate sophistication" LdV

Wednesday, 9 March 2016

BUTTERNUT SQUASH, SWEET POTATOES AND HAZELNUTS VELOUTÉ (Velouté de courge butternut, patates douces et noisettes)

BUTTERNUT SQUASH, SWEET POTATOES AND HAZELNUTS VELOUTÉ
(Velouté de courge butternut, patates douces et noisettes)

The trouble with butternut squash is its size. Between you and I, the perspective of cutting it put me off instantly. So when I noticed at my usual supermarket a pack of fresh butternut squares I was more than happy. My soup would be made in no time. Considering that butternut squash with sweet potatoes seem a little bit bland for my taste, I have added a yummy hazelnut paste : as you can see on the picture below, the simple soup became an absolutely divine and smooth velouté ...;)


Wine pairing : Marignan (White) from Savoy and Bugey.






BUTTERNUT SQUASH, SWEET POTATOES AND HAZELNUTS VELOUTÉ
A quick glance in your kitchen...

In your fridge
Butternut squash

In your cupboard
Sweet potatoes
Baking potatoes
Shallot
Garlic
Vegetable stock
Hazelnut paste

BUTTERNUT SQUASH, SWEET POTATOES AND HAZELNUTS VELOUTÉ
Serves 4-6

350g de Butternut squash peeled and cubed
350g of sweet potatoes peeled and cubed
1 large baking potato peeled and cubed
1,5 L of water
2 Echalion shallots cut in half
2 garlic cloves crushed
1 vegetable stock cube
3 generous tbsp of hazelnut paste

In a large saucepan, fry the shallots with the garlic in a little bit of olive oil for 2 minutes.
Add the sweet potatoes, potato, butternut squash, water and stock.
Cover and cook for 25 minutes.
At the end of the cooking, blitz with a hand blender the mixture to create a soup.
Add the hazelnut paste. Combine well.
It’s ready!


Velouté de courge butternut, patates douces et noisettes

Pour 4-6 personnes 
350g de butternut coupés en morceaux
1 belle pomme de terre coupée en morceaux
350g de patates douces coupées en morceaux
2 belles échalotes
2 gousses d’ail écrasées
1 bouillon cube végétal
1,5 L d’eau bouillante
3 c- à -s de pâte de noisettes (rayon bio)

Dans une grande casserole, faites revenir ail et échalotes dans un petit peu d’huile d’olive.
Ajoutez la pomme de terre, patates douces, butternut, l’eau et le bouillon.
Couvrir et cuire 25 minutes.
A la fin de la cuisson, réduire en soupe la mixture à l’aide d’un mixeur plongeant.
Ajoutez la pâte de noisettes.
Mélangez bien le tout.
C’est prêt !

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