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Recipes
potage-de-potiron-emulsion-de-chevre-et-noisettes-torrefiees
potage-de-potiron-emulsion-de-chevre-et-noisettes-torrefiees-et-mixeur-dynamic-gamme-junior

Pumpkin soup, goat's cheese emulsion and roasted hazelnuts

ingredients

Base elements

Butter 40 g
Leek 300 g
Pumpkin 3 Kg
Water or light white stock 4 l

Goat's cheese emulsion

Goat's cheese 150 g
Cream 80 g

Finish

Roasted hazelnuts 100 g

Seasoning

Sea salt  
Table salt  
Explanation
  • Sweat the finely chopped leek in butter, add the pumpkin cut into chunks, sweat gently, add the water, season and cook.
  • Once cooked, mix using the dynamic junior blender until a smooth soup is obtained.
  • Mix the goat's cheese and cream using the emulsifier disc. Season and put aside in the refrigerator.
  • Roast the nuts and put them through the cutter.
  • Serve the soup in a soup plate, place a quenelle of goat's cheese and sprinkle with roasted hazelnuts.

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