Velouté à la courge poivrée, brunoise de pommes et croûtons au cheddar fort L'Ancêtre

Velouté à la courge poivrée, brunoise de pommes et croûtons au cheddar fort L'Ancêtre

Posted on September 12, 2019 by Kimberley Morel

Ingredients

  • 100 g of butter
  • 600 g sliced ​​onions
  • 1625 g (about 4 units) peeled squash peeled and cut into pieces
  • 1.8 liters of chicken broth Salt and pepper to taste
  • 200 ml of cream 35%

Methods

  • Melt the butter and caramelise the onions slightly
  • Add squash and chicken broth
  • Season with salt and pepper
  • Bake about 30 minutes in semi-covered
  • Puree in blender
  • Put back on the fire, cream and rectify the seasoning
  • Croutons : slice a baguette and bake. Put some grated cheese and put it back in the oven to melt it.

Comments

Before serving, place the brunoise apples in the center of the soup and add croutons.

Quantity: 10 to 12 portions

Bon appétit!

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