Log in!
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Already have an account?
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
What's a moiID identifier?
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help center
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
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
0
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
Legal Notice
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.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
