Recipe #5714
Cream of Calabaza Squash and Blue Cheese
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 35 min |
4
servings
servings
| Category: | Soups |
| Subcategory: | Creams |
| Source: | Académie Culinaire |
Wine & food pairing
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Recipe ingredients
- 1 1/2 lb. (700 g) calabaza squash, peeled, seeded and cut into big chunks
- 1/2 leek, sliced very thin
- 4 tsp. (20 mL) butter*
- 1 cup (250 mL) hot chicken stock or broth
- 1/3 cup (80 mL) thick cream 35% m.f.
- 2 oz. (60 g) blue cheese, crumbled
- Salt and pepper to taste
- 4 slices Irresistibles baguette*, toasted
Preparation
In a covered skillet set over medium-low heat, sweat calabaza and leek in butter for a few minutes.
Add stock and cook for 20 minutes or so.
Purée in blender until smooth.
Stir in cream and season to taste.
Warm up the cream soup in a saucepan.
Suggestion
Sprinkle with blue cheese and serve with toasted baguette.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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