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Cream of Calabaza Squash and Blue Cheese 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.
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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

Cream of Calabaza Squash and Blue Cheese

Rate this recipe
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4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 lb
    (225 g)
    calabaza squash, peeled, seeded and cut into big chunks
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  • 0.500
    leek, sliced very thin
  • 4 tsp.
    (20 mL)
    butter
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  • 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
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Imprimer ma sélection

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.

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