Preview

Unstructured butternut squash soup with beets and leeks

APPETIZERS, Vegetables and Fruits

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

Ingredients

Recipe for 4 persons

Crème de courge

600 Gr

Butternut squash

1 Liter(s)

Chicken stock

50 Gr

Butter

2 Pinch(es)

Sea salt flakes

4 Turn(s)

Freshly ground black pepper

1 Unit(s)

Onion

Salade chaude de Betteraves

2 Unit(s)

Yellow beet

2 Unit(s)

Red beets

8 Sprig(s)

Chives

60 Ml

Olive oil

20 Ml

White balsamic vinegar

Mousseline de poireaux

2 Unit(s)

Leek

1 Unit(s)

White onion

50 Ml

White wine

50 Gr

Butter

1 Liter(s)

Chicken stock

75 Ml

35% whipping cream

Preparation time: 45 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.