Velouté de butternut à la noisette

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Velouté de butternut à la noisette. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Velouté de butternut à la noisette is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Velouté de butternut à la noisette is something which I've loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Velouté de butternut à la noisette, 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 Velouté de butternut à la noisette delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Velouté de butternut à la noisette is 3-4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can have Velouté de butternut à la noisette using 9 ingredients and 5 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Velouté de butternut à la noisette:

1. 1 courge butternut
2. 1 oignon
3. 50 cl lait
4. 20 cl crème liquide entiere
5. 40 g noisettes concassées
6. 1 bouillon cube
7. Cumin en poudre
8. Sel
9. Poivre

Steps to make to make Velouté de butternut à la noisette

1. Éplucher la courge et enlever les graines. La couper en cubes.
2. Éplucher et émincer l'oignon. Le faire revenir dans une casserole avec un peu d'huile d'olive. Lorsqu'ils commencent à dorer, ajouter les cubes de courge, puis le cube de bouillon.
3. Ajouter le lait, et compléter avec de l'eau pour recouvrir les légumes. Laisser cuire à feu moyen pendant 15 à 20 minutes.
4. Dans un saladier, verser la crème liquide, avec sel et poivre. La fouetter avec le batteur jusqu'à ce qu'elle devienne ferme.
5. Lorsque la courge est tendre, mixer et ajouter un peu de cumin. Servir dans des bols. Déposer une cuillère de crème fouettée et saupoudrer de noisettes concassées.

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