Pumpkin Veloute with Black Truffle | Recipe Idea |Sur le Sentier des Bergers

24 Feb 2019, 11:45 8748 views

INGREDIENTS

Peel the pumpkin, cut it in half and remove the seeds. Break it down into a cube
Peel the onion and cut it into strips
In a saucepan, sweat the onion in a little butter then add the pumpkin, salt and cook for a few minutes while stirring
Add the milk and then the broth diluted in 1 liter of hot water, then cook over medium heat 30 minutes, until the vegetables are tender
If you want to control the consistency of your velvety, more or less thick, before mixing the pumpkin, remove a little liquid, mix, then add the liquid until the desired consistency. If your soup is too thick, add a little milk.
Add the olive oil to the truffle, then mix everything using a blender and season with the 5 berry mixture
Divide the cream in small casseroles, place a teaspoon of thick crème fraîche, sprinkle with crumbs of walnuts and chestnuts, then place a few strips of truffle.

Many thank to Valérie for this recipe.

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Peel the pumpkin, cut it in half and remove the seeds. Break it down into a cube
Peel the onion and cut it into strips
In a saucepan, sweat the onion in a little butter then add the pumpkin, salt and cook for a few minutes while stirring
Add the milk and then the broth diluted in 1 liter of hot water, then cook over medium heat 30 minutes, until the vegetables are tender
If you want to control the consistency of your velvety, more or less thick, before mixing the pumpkin, remove a little liquid, mix, then add the liquid until the desired consistency. If your soup is too thick, add a little milk.
Add the olive oil to the truffle, then mix everything using a blender and season with the 5 berry mixture
Divide the cream in small casseroles, place a teaspoon of thick crème fraîche, sprinkle with crumbs of walnuts and chestnuts, then place a few strips of truffle.