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As the first frost sets in, take advantage of seasonal vegetables to concoct delicious and comforting velvets.
Here is the velouté of green vegetables with buckwheat.
Ingredients for 4 persons :
- 60 g buckwheat flour
- 1 leek
- 3 sheets of chard
- 60 g grated old Comté
- 20 g semi-salted butter
- 1 onion
- 80 cl of chicken broth
- 4 podsgarlic
- 4 tbsp. heavy cream
- Salt, freshly ground pepper
Velouté of green vegetables with buckwheat
In a frying pan, roast the buckwheat flour.
Peel and cut the vegetables. Steam them 10 min.
Cook the chopped onion, 2 min, over medium heat. Add the flour, then the vegetables. Pour in the broth.
Add the garlic, pepper and salt. Bring to a boil. Cover and simmer for 20 minutes.
Mix, incorporate the cream, the cheese, mix again.
Serve the velvety with fresh herbs and crispy buckwheat pancakes.
Enjoy your meal !