Velvety Squash With Citrus Zest

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Clementine mandarin squash soup

Winter recipe par excellence, this cream soup or squash soup with citrus zest, clementine or tangerine, gingerbread accompaniment is a delight.

Ingredients for 4 persons:

  • 800 g of squash
  • 4 mandarines (or clementines)
  • 1 onion
  • 40 g half-salted butter
  • 75 cl of vegetable broth
  • 20 cl of cream
  • 2 tbsp. tablespoon almond puree
  • 4 slices of gingerbread
  • Salt and freshly ground pepper

Velvety squash with citrus zest

- Wash the squash. Do not peel them but remove the seeds.

- Cook them with vitalizer (steam cooking), about 15 minutes.

- Wash and remove the tangerine peel and take their juice.

- Cut the squash into pieces with their skin.

- Peel and slice the onion.

- Melt 20 g of butter in a saucepan, add the onion and cook for 2 minutes over medium heat. Add the squash. Pour the vegetable stock, salt and pepper. Bring to a boil. Cover and cook for 15 minutes.

- At the end of cooking, add the zest and juice of the mandarins. Mix and check the seasoning. Then add the cream and mashed almonds.

- Cut the slices of diced gingerbread. In a pan, melt

20 g butter and brown the dice of gingerbread. Pepper.

Serve velouté with some fresh herbs and dice of gingerbread.

Learn more about squash

squash:

Vegetable plants grown for their edible fruits, squash designate several species of the family Cucurbitaceae. Appreciated for their flesh sometimes reminiscent of chestnuts or their oilseeds, pumpkins, pumpkins, pumpkins, pastries, zucchini or giraumonts do not just consist of excellent soups; these kings and queens of vegetable gardens are also tasted in gratins, mashed potatoes, pies and even desserts!

Recipe: A. Beauvais, Photo: F. Hamel

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