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Butternut squash velouté, morels and chavignol

Butternut squash velouté, morels and chavignol

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A good, soft and creamy velvety, that's what makes you want when the first frost hits!

On the menu, velouté of Butturnet squash, morels and chavignol.

Ingredients for 6 people:

  • 1 aged chavignol
  • 1 squash Butternut 1 kg
  • 10 chestnuts cooked
  • 30 cl of liquid cream
  • 60 g butter
  • 60 g of fresh or dehydrated morels
  • Salt pepper
  • 1 bunch of chive or chervil.
  • Peel the squash and cut it into cubes,
  • Sweat them in half the butter for 10 minutes, then wet them with water until the vegetable is cooked through.
  • Mix together with the rest of the butter and the cream.
  • Check the seasoning.
  • Wash the morels and cook them for 15 min with a little water and a knob of butter.
  • Crush the chestnuts and make chavignol shavings using a peeler.
  • Arrange the soup in a bowl, arrange the other ingredients on the surface.
  • Decorate with the herbs.

Enjoy your meal !

Video: Vegetarian Stewed Kidney Beans, Butternut Squash, Kale and Mushrooms (June 2022).


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