Butternut squash, leek and apple beer soup
60
20
4
Yes
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- Olive oil
- Ground salt and pepper
- 1.25 litres (5 cups) of Butternut squash flesh (or pumpkin), 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 litre (4 cups) of chicken broth
- Finely chopped fresh chive
- Parmesan shavings
Preparation
Side-by-side mode
- In a large saucepan over medium heat, heat olive oil and add leeks. Salt and pepper, then cook for 5 minutes while stirring frequently.
- Add the 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 the heat to a gentle boil and simmer, covered, for about 45 minutes or until the vegetables are tender. Stir from time to time.
- Reduce everything into a 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 chives and Parmesan shavings!
Did you know that...
We dedicated nearly 175 acres of land to growing leeks at Les Cultures de chez nous.
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