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Leeks
Butternut squash, leeks and apples beer soup
Author:
Samuel Joubert - Le Coup de Grâce
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Preparation
60
Baking
20
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
Olive oil
Ground salt and pepper
5 cups of pumpkin flesh (or Butternut squash), sliced into cubes
1 Russet potato, peeled and sliced into cubes
1 sweet potato, peeled and sliced into cubes
1 Cortland red apple, peeled and sliced into cubes
5 ml (1 teaspoon) of Provence herbs
5 ml (1 teaspoon) of dried oregano
1 Éphémère apples beer of Unibroue of 341 ml
About 1 L (4 cups) of chicken broth
Finely chopped fresh chive
Parmesan shavings
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Butternut squash, leeks and apples beer soup
From
Dec 01
to
Jan 01
Preparation
In a large cauldron at medium heat, heat olive oil and add leeks. Salt and pepper then cook for 5 minutes while stirring frequently.
Add vegetables left, spices and another shot of olive oil then mix well. Cook for 10 minutes while stirring frequently. Add oil if needed.
Add beer and mix well. Cook for 2 minutes.
Cover with chicken broth and bring to a boil. Reduce heat and simmer covered, with weak boils,for about 45 minutes or until vegetables tenders. Stir from time to time.
Reduce everything into puree with a handy mixer. Add chicken broth for the texture if needed. Rectify seasoning also if needed.
Serve in a large bowl and garnish with fresh chive and parmesan shavings!
Chef's notes
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