Potage velouté Butternut poireaux

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Potage velouté Butternut poireaux. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Potage velouté Butternut poireaux, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Potage velouté Butternut poireaux delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Potage velouté Butternut poireaux using 13 ingredients and 11 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Potage velouté Butternut poireaux:

1. 1 courge Butternut de +/- 1kg
2. 2 ou 3 blancs de gros poireaux (selon le goût)
3. 2 gros oignons
4. 1 pomme de terre (facultatif)
5. 1 litre bouillon (1litre 1/2)
6. Sel
7. Poivre
8. 1/2 cuillère à café curry (facultatif)
9. 1/2 cuillère à café curcuma (facultatif)
10. Épices selon votre goût
11. 1 cuillère à soupe d’huile d’olive ou d’huile de coco
12. Persil frais ciselé
13. Crème fraîche

Steps to make to make Potage velouté Butternut poireaux

1. Coupez la tête et le fond de la courge Butternut.
2. Pelez celle-ci à l’aide d’un couteau économique et épépinez la.
3. Coupez la courge en cubes.
4. Nettoyez et coupez les blancs de poireaux.
5. Nettoyez et coupez les oignons (et la pomme de terre).
6. Faites revenir les blancs des poireaux et les oignons dans une cuillère à soupe d’huile d’olive ou de coco dans une grande casserole.
7. Ajoutez les cubes de Butternut (et de p de t) et 1 L (1L1/2) de bouillon laissez cuire pendant 15 à 20 minutes. Salez et poivrez.
8. En fin de cuisson, mixez le potage finement et ajoutez le curry et le curcuma. (Facultatif)
9. Rectifiez les épices selon votre goût.
10. Servir le velouté avec une cuillère à café de persil ciselé et un peu de crème fraîche. (Facultatif)
11. Bon appétit !

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