Butternut cream soup
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For the evening nothing is better than this butternut soup, the recipe is seasonal and quite light and tasty. Accompany this velouté with a piece of freshly baked bread, we recommend the recipe for cloud bread.
Ingredients for 4 parts:
800 g of butternut 1 carrot 1 white leek 50 g of low-fat cream 15% 500 ml of water Chopped parsley 1 tablespoon of olive oil Salt and pepper
Preparation of the velouté:
Cut the pumpkin in half, remove the seeds and fibers, then peel and dice it. Peel the carrot and cut it with the leek into pieces.
Put the oil in a sauté pan and cook the Vegetable Recipes for 5 minutes, then add the water and cook for 20 minutes.
With the help of a blender, blend the Vegetable Recipes well then add the cream and blend well and add salt and pepper.
Serve the butternut velouté in individual bowls, and garnish with a little cream and the chopped parsley.
