Recipes

Butternut soup with Madame Loïk Whipped Cheese

4 pers.
20 min
35 min
butternut soup whipped cheese madame loik paysan breton

Ingredients for :

4 people
Plain Whipped Cheese with Guérande Sea Salt
140 g Plain Whipped Cheese with Guérande Sea Salt
Slightly Salted Moulded Butter Paysan Breton
10 g Slightly Salted Moulded Butter
Butternut squash
1 Unit Butternut squash
Onion
1 Unit Onion
Garlic
1 Clove Garlic
Vegetable bouillon
1 Unit Vegetable bouillon
Pecan nut
50 g Pecan nuts

Method :

  1. Peel and dice the squash.
  2. Peel the onion and garlic clove. Chop.
  3. Melt a little butter in a sauté pan and sauté the onion, garlic and diced squash for 15 minutes, stirring regularly. The squash should be lightly browned.
  4. Add water to the level of the vegetables, the stock cube, salt lightly and continue cooking for 20 minutes.
  5. When the butternut is cooked, pour the drained vegetables (reserving the cooking water) into a blender.
  6. Add the Whipped Cheese (save a little for the last step) and start blending.
  7. Gradually pour in the cooking juices until you reach the desired consistency.
  8. Serve, topped with walnuts and a little crumbled Fromage Fouetté.

Paysan Breton tip

You can replace the pecan kernels with roasted hazelnuts.

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