This cream is a mixture of flavors very successful. The sweetness of the butternut squash is relieved by orange and onion. I ate an excellent soup like this recently in a restaurant. I was inspired from the base of a recipe from Ricardo adding orange to replicate this delicious recipe. Excellent! I went with a crisp Parmesan lace.
Ingredients 2 onions chopped 2 cloves garlic
chopped 2 tbsp tablespoons of olive oil
6 cups butternut squash, peeled and cubed
5 cups chicken broth
1 / 2 cup 35% cream Salt and pepper
1 orange chopped celery leaves or parsley chopped for garnish
Preparation
Finely grate zest from orange, then squeeze the fruit. Book.
In a saucepan, soften the onions and garlic in oil about 5 minutes.
Add squash and zest and cook 5 minutes.
Add broth, salt and pepper and bring to a boil.
Reduce heat and simmer 30 minutes or until squash is tender.
Remove pan from heat and let cool.
Pour the mixture into the blender a little at a time, and mix until smooth.
Pour the mixture into a clean saucepan, add cream and orange juice and stir over the fire without boiling again.
Serve in bowls and garnish with parsley or chopped celery leaves.
Bon appetite! Ginette ☼
Source: Inspired in part by Ricardo
Finely grate zest from orange, then squeeze the fruit. Book.
In a saucepan, soften the onions and garlic in oil about 5 minutes.
Add squash and zest and cook 5 minutes.
Add broth, salt and pepper and bring to a boil.
Reduce heat and simmer 30 minutes or until squash is tender.
Remove pan from heat and let cool.
Pour the mixture into the blender a little at a time, and mix until smooth.
Pour the mixture into a clean saucepan, add cream and orange juice and stir over the fire without boiling again.
Serve in bowls and garnish with parsley or chopped celery leaves.
Bon appetite! Ginette ☼
Source: Inspired in part by Ricardo
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