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Squash parmentier soup, enoki mushrooms with garlic, maple sour cream, prosciutto grissini

Appetizers, Vegetables and Fruits, Soups & Broths

Delicious soup packed with a ton of flavor and textures.

Ingredients

Recipe for 4 persons

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600 Gr
Butternut squash
1 Unit(s)
Leek
1 Liter(s)
Chicken stock
25 Ml
35% cooking cream
2 Pinch(es)
Fleur de sel
4 Turn(s)
Freshly ground black pepper
1 Unit(s)
Onion
4 Sprig(s)
Chives
25 Ml
Maple syrup
4 Bunch
Enoki mushroom
1 Unit(s)
Chopped garlic
4 Tbsp
Sour cream

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4 Unit(s)
Grissini
4 Slice(s)
Prosciutto
20 Leaf(ves)
Arugula salad
Squash parmentier soup, Enoki mushrooms with garlic, maple sour cream, Prosciutto grissini

Preparation time: 45 min

  • Preparation

    Peel and dice the squash Keep a small portion of squash in a small dice for decorating the plate Dice the onion and the leek Finely chop the chives Clear and cut the enoki mushrooms Peel and chop the garlic Cut the bacon into small strips

  • Prosciutto grissini

    Spread the prosciutto slices on your cutting board and sprinkle with arugula. Wrap the grissini with slice of prosciutto. Set aside, in the fridge, until ready to serve.

  • Soup

    In a pot, cook the onion and leak until they are soft and translucent. Add the garlic and cook for a few seconds. Add the squash and mix. Add the chicken stock to cover and simmer for 20 minutes. Use your wand mixer and blend until smooth. Season with salt and pepper.

  • Maple-chive sour cream and crispy bacon bits

    Place the sour cream in a bowl and mix with the maple syup and chives. Add the bacon bits to the pan with a few tablespoons of water. Turn the heat on medium and cook until the bacon is nice and crispy. Place the bacon on absorbent paper to drain the excess fat.

  • Service

    In a deep bowl or dish, place the mushroom in a nice little pack. Add two dollops of sour cream, the squash dice that was kept for decoration and the grissini on the side of the bowl. Place the bowls on the table for your guests to admire. When they are ready to eat, ladle in the soup using a pitcher and eat immediately.

You can add some croutons to the soup (Pumpernickel bread). You can swap the mushrooms out for different varieties.

Class with similar recipe

Sunday, 23 June17:30 à 20:30
Québec
90.00$ / pers.

LE MENU GOURMAND

A comfort and glamour Sunday, Bubbles and Tapas offered on arrival

  • Duck breast and apricot skewers with sumac, parsnip mousseline, orange sweet and sour sauce
  • Squash parmentier soup, Enoki mushrooms with garlic, maple sour cream, Prosciutto grissini
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