Squash soup, honey infused milk foam, crostini with melted cheese
Salted, Vegetables and Fruits
A rich squash soup served with a light and sweet honey milk.
IngredientsRecipe for 4
Velvety squash, cloud of honey milk, crostini with melted cheese
- Salt and pepper
- Olive oil
Preparation time: 45.00 min
Preheat your Oven at 400.00 °F
Peel the squash and cut it into cubes. Peel and mince the onion.
Finely slice the chives. Mince the garlic.
Prepare the chicken stock.
- Squash soup
In a sauce pot, heat the oil and sweat the onions on medium heat. Add the squash cubes and garlic. Cook for another 2-3 minutes. Deglaze with the white wine and reduce until there is no longer any liquid. Add the broth and thyme, cover and simmer for 20-30 minutes. Transfer to a blender and blend until smooth. Add the knobs of butter and season with salt and pepper to taste.
- Milk and honey foam
Heat the milk and honey and stir until the honey is completely dissolved. Let cool for roughly 30 minutes aqnd the add the cream. Strain in a fine mesh sieve and transfer to a siphon. Add Maximum of 2 cartridges of compressed air. Set aside in the fridge for 4 hours ideally. Shake well before serving.
In a warm bowl, pour the soup into the bottom and garnish with a nice cloud of the honey infusion. Sprinkle with fresh chives.
- Cheese crostini
Slice the baguette and spread on a baking tray. Spray with a dash of olive oil and season with salt and pepper.
Bake in the oven for 4 min. Remove. Add a spoon of cheese on each crostini. Re bake for 2 minutes. Take out and serve.
You can vary the type of squash used depending on your preferrence.
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