Potage velouté Butternut poireaux

Hello everybody, it is Brad, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Potage velouté Butternut poireaux. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Potage velouté Butternut poireaux is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It's simple, it is quick, it tastes yummy. They're nice and they look wonderful. Potage velouté Butternut poireaux is something that I've loved my entire life.

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 recipe, we must prepare a few components. You can cook Potage velouté Butternut poireaux using 13 ingredients and 11 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare 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

Instructions 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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