Unstructured butternut squash soup with beets and leeks
Appetizers, Vegetables and Fruits
Butternut squash purée, red beets and chives brunoise, leeks mousseline.?
IngredientsRecipe for 4 persons
Crème de courge
Salade chaude de Betteraves
Mousseline de poireaux
- Salt and pepper
- Vegetable oil
Preparation time: 45.00 min
- For the mise en place
Peel and cut the squash in pieces. Mince the leeks and the onions. Chop the chives. Cut the beets in brunoise.
- For the squash purée
In a pot, sweat the onions until tender, add the squash and the stock, cook it for 20 minutes on medium heat. Smooth it in the food processor, add some butter and fix the seasonning.
- Warm beet salad
Put the beets in a pot, cover it with cold water, bring it to boil and let it cook for 45 to 60 minutes. In a bowl, mix the oil, the balsamique vinegar, the chives and fix the seasonning.
- For the leeks puréeIn a pot, melt the butter, sweat the onion and the leeks until tender. Deglaze with white wine, reduce and add the chicken stock, cook it for 25 minutes. Smooth the preparation with a little bite of cream and fix the seasonning.
- For the plattingFeel a glass third way with butternut purée, add the same quantity of warm beet salad, and finish with the leek mousseline.
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