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Cream of Calabaza Squash and Blue Cheese
2013-08-06
https://www.metro.ca/userfiles/image/recipes/creme-calabaza-bleu-5714.jpg
PT15M
PT20M
PT35M
In a covered skillet set over medium-low heat, sweat calabaza and leek in butter for a few minutes.Add stock and cook for 20 minutes or so.Purée in blender until smooth.Stir in cream and season to taste.Warm up the cream soup in a saucepan.
4
Académie Culinaire
0
0
0
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1/2 lb (225 g) calabaza squash, peeled, seeded and cut into big chunks
0.500 leek, sliced very thin
4 tsp. (20 mL) butter
1 cup (250 mL) hot chicken broth or broth
1/3 cup (80 mL) thick cream 35% m.f.
2 oz (60 g) Blue cheese, crumbled
Salt and pepper to taste
4 baguette, toasted
Cream of Calabaza Squash and Blue Cheese
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME
Ingredients
-
1/2 lb
(225 g)calabaza squash, peeled, seeded and cut into big chunks
-
0.500
leek, sliced very thin
-
4 tsp.
(20 mL)butter
-
1 cup
(250 mL)hot chicken broth or broth
-
1/3 cup
(80 mL)thick cream 35% m.f.
-
2 oz
(60 g)Blue cheese, crumbled
-
Salt and pepper to taste
-
4
baguette, toasted
Preparation
In a covered skillet set over medium-low heat, sweat calabaza and leek in butter for a few minutes.
Add stock and cook for 20 minutes or so.
Purée in blender until smooth.
Stir in cream and season to taste.
Warm up the cream soup in a saucepan.
Source :
Académie Culinaire
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
