Recipe taken from the website https://lesdelicesdekarinette.fr/2022/11/04/veloute-dautomne-butternut-chorizo/# Here is an incredibly creamy velouté enhanced with chorizo, whose flavor pairs perfectly with butternut squash. The crunchiness brought by the pumpkin seeds will surprise your taste buds.
<< recipes
Share
Autumn Butternut Chorizo Velouté with Companion
Instructions
- 1. Attach the ultrablade accessory to the bowl. Peel and cut each onion into 8 pieces. Chop on "Turbo" mode or (speed 12) for 10 seconds. Scrape, recenter the onions.
- 2. Still using the ultrablade, add 50g of butter. SLOW COOK P1/ 130 °C/ 5 minutes/ without the cap.
- 3. Add the peeled and deseeded butternut squash, cut into approximately 3cm cubes + the bouillon cube + the half bouillon cube + 500ml of water. Start the program P1 /100 ° C/ 40 min with the cap.
- 4. At the end of the program, add 100ml of cream + a little pepper according to your taste, and mix on "Turbo" mode (or speed 12) for 10 seconds (to mix the cream well).
- 5. SERVING: Pour the velouté into 4 bowls. In each bowl, add a drizzle of cream, like a design, in arabesques or other patterns, + 2 thin slices of chorizo cut into strips + a few roasted pumpkin seeds.
Serve immediately.
Ingredients for servings
-
1 kg of butternut squash -
500 ml of water -
1.5 chicken bouillon cubes -
50 g of butter -
2 onions -
100 ml of liquid fresh cream -
8 slice of chorizo -
1 handful of roasted pumpkin seeds
Rates
-
No reviews