PUMPKIN VELOUTE WITH TRUFFLE SLICES

INGREDIENTS

  • 800g of pumpkin
  • 1l of milk
  • 1 large onion
  • 1 small cube of chicken broth
  • 1 tablespoon of olive oil with truffle Sur le Sentier des Bergers
  • 1 dl of heavy cream
  • a few truffle slices Sur le Sentier des Bergers
  • some walnuts, chopped
  • 4 cooked chestnuts
  • 4 berry mix
  • salt

RECIPE PREPARATION

  1. Peel the pumpkin, cut it in half and remove the seeds. Break it down into a cube
  2. Peel the onion and cut it into strips
  3. In a saucepan, sweat the onion in a little butter then add the pumpkin, salt and cook for a few minutes while stirring
  4. Add the milk and then the broth diluted in 1 liter of hot water, then cook over medium heat 30 minutes, until the vegetables are tender
  5. If you want to control the consistency of your velvety, more or less thick, before mixing the pumpkin, remove a little liquid, mix, then add the liquid until the desired consistency. If your soup is too thick, add a little milk.
  6. Add the olive oil to the truffle, then mix everything using a blender and season with the 5 berry mixture
  7. Divide the cream in small casseroles, place a teaspoon of thick crème fraîche, sprinkle with crumbs of walnuts and chestnuts, then place a few strips of truffle.
PUMPKIN VELOUTE WITH TRUFFLE SLICES
Merci à Valérie pour cette recette.

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PUMPKIN VELOUTE WITH TRUFFLE SLICES

INGREDIENTS

  • 800g of pumpkin
  • 1l of milk
  • 1 large onion
  • 1 small cube of chicken broth
  • 1 tablespoon of olive oil with truffle Sur le Sentier des Bergers
  • 1 dl of heavy cream
  • a few truffle slices Sur le Sentier des Bergers
  • some walnuts, chopped
  • 4 cooked chestnuts
  • 4 berry mix
  • salt
PUMPKIN VELOUTE WITH TRUFFLE SLICES

RECIPE PREPARATION

  1. Peel the pumpkin, cut it in half and remove the seeds. Break it down into a cube
  2. Peel the onion and cut it into strips
  3. In a saucepan, sweat the onion in a little butter then add the pumpkin, salt and cook for a few minutes while stirring
  4. Add the milk and then the broth diluted in 1 liter of hot water, then cook over medium heat 30 minutes, until the vegetables are tender
  5. If you want to control the consistency of your velvety, more or less thick, before mixing the pumpkin, remove a little liquid, mix, then add the liquid until the desired consistency. If your soup is too thick, add a little milk.
  6. Add the olive oil to the truffle, then mix everything using a blender and season with the 5 berry mixture
  7. Divide the cream in small casseroles, place a teaspoon of thick crème fraîche, sprinkle with crumbs of walnuts and chestnuts, then place a few strips of truffle.

Merci à Valérie pour cette recette.

Related Products