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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.

Ingredients

Recipe for 4

Velvety squash, cloud of honey milk, crostini with melted cheese

1.50 Lb
Butternut squash
1 Unit(s)
Onion
4 Clove(s)
Garlic
100 Ml
White wine
1 Liter(s)
Vegetable stock
5 Sprig(s)
Thyme
100 Ml
35% cooking cream

Honey cloud

125 Ml
Milk
125 Ml
35% whipping cream
2 Tbsp
Honey

Garnishes

12 Sprig(s)
Chives
0.25 Unit(s)
Baguette
8 Tbsp
Swiss cheese
  • Butter
  • Salt and pepper
  • Olive oil

Preparation time: 45 min

Preheat your Oven at 400 °F

  • Preparation

    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.

  • Plating

    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.

Official partners

You can vary the type of squash used depending on your preferrence.

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