Important
For a better browsing experience, this site has been optimized for Chrome on your device.
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.
Ginger Squash Cream with Cendré de lune Croutons
2013-08-14
https://www.metro.ca/userfiles/image/recipes/creme-de-courge-au-gingembre-et-crouton-au-cendre-de-lune-7273.jpg
PT30M
PT20M
PT50M
In a large saucepan, melt the butter and sauté the garlic, ginger and onion for 5 minutes.Add the squash pieces and the chicken stock. Season with salt and pepper.Bring to a boil and cook, covered, for 15 to 20 minutes or until the squash dice are tender.With a standing mixer or in a blender, blend the soup to obtain a creamy consistency.Put the soup back into the saucepan, add the parsley and adjust the seasoning as needed.Preheat the oven at 450°F (230°C).Lay the baguette slices on a baking tray covered with parchment paper and grill on both sides.Remove from the oven, garnish immediately with slices of Cendré de lune and let the cheese soften.Serve with the soup.
4
www.fromagesdici.com
0
0
0
0
1 Tbsp. (15 mL) butter
2 garlic cloves, chopped
1 Tbsp. (15 mL) ginger
1 onion, chopped
4 cups (1 L) butternut squash, peeled and diced
4 cups (1 L) chicken stock
salt and pepper to taste
2 Tbsp. (30 mL) fresh parsley, chopped
8-12 slices of baguette
4 oz (120 g) Centré de lune cheese, sliced
1 cup (250 mL) cream
Ginger Squash Cream with Cendré de lune Croutons
4
servings
0 Hours 30 Minutes
Preparation
0 Hours 20 Minutes
COOKING
0 Hours 50 Minutes
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)butter
-
2
garlic cloves, chopped
-
1 Tbsp.
(15 mL)ginger
-
1
onion, chopped
-
4 cups
(1 L)butternut squash, peeled and diced
-
4 cups
(1 L)chicken stock
-
salt and pepper to taste
-
2 Tbsp.
(30 mL)fresh parsley, chopped
-
8-12
slices of baguette
-
4 oz
(120 g)Centré de lune cheese, sliced
-
1 cup
(250 mL)cream
Preparation
In a large saucepan, melt the butter and sauté the garlic, ginger and onion for 5 minutes.
Add the squash pieces and the chicken stock. Season with salt and pepper.
Bring to a boil and cook, covered, for 15 to 20 minutes or until the squash dice are tender.
With a standing mixer or in a blender, blend the soup to obtain a creamy consistency.
Put the soup back into the saucepan, add the parsley and adjust the seasoning as needed.
Preheat the oven at 450°F (230°C).
Lay the baguette slices on a baking tray covered with parchment paper and grill on both sides.
Remove from the oven, garnish immediately with slices of Cendré de lune and let the cheese soften.
Serve with the soup.
Source :
www.fromagesdici.com
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.
