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Unstructured butternut squash soup with beets and leeks

Appetizers, Vegetables and Fruits

Butternut squash purée, red beets and chives brunoise, leeks mousseline.?



Recipe for 4 persons

Crème de courge

600 Gr
Butternut squash
1 Liter(s)
Chicken stock
50 Gr
2 Pinch(es)
Fleur de sel
4 Turn(s)
Freshly ground black pepper
1 Unit(s)

Salade chaude de Betteraves

2 Unit(s)
Yellow beet
2 Unit(s)
Red beets
8 Sprig(s)
60 Ml
Olive oil
20 Ml
White balsamic vinegar

Mousseline de poireaux

2 Unit(s)
1 Unit(s)
White onion
50 Ml
White wine
50 Gr
1 Liter(s)
Chicken stock
75 Ml
35% whipping cream
  • 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 purée
    In 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 platting
    Feel 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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