- Chef Didier Girol, ACTIOMEDIA Inc. -
The alliance of the strong espresso Trucillo Mix Bar with the consistency of the squash velouté will give you an harmonious and moreover, delicous result.
4 Servings
Squash Velouté
Ingredients
- 1 medium size Butternut squash
- 3/4 cup leek (only the white onion base)
- 3/4 teaspoon garlic powder
- 250 ml (1 cup) water
- 250 ml (1 cup) chicken broth
- 4 tablespoon olive oil
- Freshly grounded salt and pepper
Preparation
- Peel and cut in small cubes the squash while having taken care to remove the seeds and the fibrous part.
- Heat 3 tablespoons of olive oil in a casserole.
- Add the leek and let it cook gently (without colouring)
Add the squash cubes, 1 tablespoon if olive oil, some salt pinches, the pepper (about four turns from the grinder) and the garlic powder. - Cook over medium heat for 10 minutes, stirring constantly.
- Add the chicken broth and water and continue cooking, covered, for an additionnal 25minutes, over medium heat., while preparing the coffee swirl.
- Once the squash cubes are well cooked, process the mixture in a blender to puree the vegetables.
- Add chicken broth/water if needed. Tweak seasoning to taste.
Coffee Swirl
Ingredients- 125 ml (1/2 cup) 15% cream
- 60 ml (1/4 cup) espresso coffee Trucillo Mix Bar
Preparation
- In a small pan, mix the coffee and the cream
- Heat up and stir regularly.
- Once boiling, continue to heat up over medium heat for 10 minutes, then take away from the cook top.
- Once the velouté is ready to serve, add a table spoon of the velouté to the swirl.
- Pour the velouté into bowls and add the swirl to it.
Note from the Chef
-
A receipe that will please to children as well - the coffee swirl can be served on the side.
-
Serve this coffee velouté with grilled bacon slices and toasts, it's great !