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Pumpkin-White Bean Chowder with Garlic Croutons https://www.metro.ca/userfiles/image/recipes/chaudree-citrouille-feves-blanches-5354.jpg PT30M PT2H20M PT10H50M
Wash and soak beans for 8-12 hours in cold water to cover. Drain and rinse several times. Preheat oven to 350°F (180°C). Bring 2 cups (500 mL) chicken stock to a boil and cook beans, covered, for 45 minutes or until tender. Cut pumpkin into 4 pieces and scoop out seeds. Put 3 of the pieces on a parchment-paper-lined baking sheet and bake for 30 minutes. Cool. Peel and reserve flesh. Peel remaining piece, dice fine ― 1/4-in. (0.5-cm) dice ― and blanch 5 minutes in boiling salted water. Drain and cool. Set aside. Heat 1st quantity of oil in a big pot on medium-high and brown onions, celery, carrots and pepper for a few minutes. Add white wine, pumpkin flesh, remaining chicken stock, minced garlic and thyme. Bring to a boil, reduce heat and cook 45 minutes. In a big bowl, combine 2nd quantity of oil and roasted garlic. Add cubed bread, stirring to coat. Spread croutons on a baking sheet and bake 10 minutes to brown. Set aside. Mash cooked vegetables or purée them in a food processor, and put them back in the pot. Add diced pumpkin and white beans. Season to taste. Serve with garlic croutons.
4
1/2 cups (125 mL) white beans 10 cups (2 1/2 L) chicken broth 4 1/2 lb (2 kg) small pumpkin 1 Tbsp. (15 mL) extra virgin olive oil 3 onions, minced 4 celery, diced fine 5 medium carrots, diced fine 1 red pepper, seeded and diced fine 2 garlic cloves, minced 2 Tbsp. (30 mL) fresh thyme leaves 1/4 cup (60 mL) white wine or chicken broth 3 Tbsp. (45 mL) extra virgin olive oil 1 Tbsp. (15 mL) roasted garlic
Pumpkin-White Bean Chowder with Garlic Croutons

Pumpkin-White Bean Chowder with Garlic Croutons

Rate this recipe
2 Votes
  • Lactose-free
4
servings
0:30
Preparation
2:20
COOKING
10:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 cups
    (125 mL)
    white beans
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  • 10 cups
    (2 1/2 L)
    chicken broth
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  • 4 1/2 lb
    (2 kg)
    small pumpkin
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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    750 ml

  • 3
    onions, minced
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  • 4
    celery, diced fine
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  • 5
    medium carrots, diced fine
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  • 1
    red pepper, seeded and diced fine
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    IMPORTÉS 6,59/kg

    GREEN SWEET PEPPERS

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    PRODUCT OF U.S.A. 4.39/kg

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    PRODUCT OF U.S.A. 4.39/kg

    ASSORTED COLOUR SWEET PEPPERS

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    3 PK PRODUCT OF MEXICO

    GREEN SWEET PEPPERS

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    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

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    3 PK PRODUCT OF MEXICO

    GREEN SWEET PEPPERS

    GREEN SWEET PEPPERS

    $1.99 /lb

    PRODUCT OF U.S.A. 4.39/kg

    GREEN SWEET PEPPERS

    GREEN SWEET PEPPERS

    $1.99 /lb

    PRODUCT OF U.S.A. 4.39/kg

    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS

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    3 PK PRODUCT OF MEXICO

  • 2
    garlic cloves, minced
  • 2 Tbsp.
    (30 mL)
    fresh thyme leaves
  • 1/4 cup
    (60 mL)
    white wine or chicken broth
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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    HUILE D'OLIVE EXTRA VIERGE AURORA | AURORA EXTRA VIRGIN OLIVE OIL

    HUILE D'OLIVE EXTRA VIERGE AURORA | AURORA EXTRA VIRGIN OLIVE OIL

    $6.99

    750 ml

  • 1 Tbsp.
    (15 mL)
    roasted garlic
Imprimer ma sélection

Preparation

Wash and soak beans for 8-12 hours in cold water to cover. Drain and rinse several times.

Preheat oven to 350°F (180°C).

Bring 2 cups (500 mL) chicken stock to a boil and cook beans, covered, for 45 minutes or until tender.

Cut pumpkin into 4 pieces and scoop out seeds.

Put 3 of the pieces on a parchment-paper-lined baking sheet and bake for 30 minutes. Cool.

Peel and reserve flesh.

Peel remaining piece, dice fine ― 1/4-in. (0.5-cm) dice ― and blanch 5 minutes in boiling salted water. Drain and cool. Set aside.

Heat 1st quantity of oil in a big pot on medium-high and brown onions, celery, carrots and pepper for a few minutes.

Add white wine, pumpkin flesh, remaining chicken stock, minced garlic and thyme. Bring to a boil, reduce heat and cook 45 minutes.

In a big bowl, combine 2nd quantity of oil and roasted garlic. Add cubed bread, stirring to coat.

Spread croutons on a baking sheet and bake 10 minutes to brown. Set aside.

Mash cooked vegetables or purée them in a food processor, and put them back in the pot.

Add diced pumpkin and white beans. Season to taste. Serve with garlic croutons.

Source : Académie Culinaire

Wine and meal pairing

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