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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
3 2 5 2
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 onion, minced 4 celery, diced fine 5 medium carrot, 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 2 cups (500 mL) cubed white baguette, 1/2 in. (1 cm) cubes Salt and pepper to taste
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

Ingredients

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  • 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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  • 3
    onion, minced
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  • 4
    celery, diced fine
  • 5
    medium carrot, diced fine
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  • 1
    red pepper, seeded and diced fine
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  • 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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  • 1 Tbsp.
    (15 mL)
    roasted garlic
  • 2 cups
    (500 mL)
    cubed white baguette, 1/2 in. (1 cm) cubes
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  • Salt and pepper to taste
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

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