54
SO
U
PS
BUTTERNUT SQUASH SOUP
with langoustine tails
1 Clean and peel the squash, remove the seeds, and roughly cut into 3cm cubes.
2 Put the cut squash, chicken stock cube, water, milk, nutmeg and cinnamon in the
metal bowl. Run the CREAMED SOUP programme.
3 Brush the langoustine tails with melted butter, season then pan-fry for 3 minutes on
each side.
4 Just before serving, add the coconut milk, mix and garnish each bowl with a
langoustine tail and sprig* of parsley.
TIPS
You can replace langoustine tails with prawns.
For a gourmet version, add diced
fourme d’Ambert
(or another blue cheese),
roasted chestnuts, or even scallops.
PREP TIME
: 10 min
COOKING TIME
: 30 min
1kg butternut squash
1 chicken stock cube
500ml water
300ml semi-skimmed milk
½ tsp ground nutmeg
½ tsp ground cinnamon
6 shelled langoustine tails
15g butter, melted
150ml coconut milk
6 sprigs* flat-leaf parsley
salt, pepper
SERVES 6
PROGRAMME
:
Содержание Cook Expert
Страница 9: ...APPETISERS ...
Страница 18: ...SOUPS ...
Страница 34: ...STARTERS ...
Страница 51: ...FISH ...
Страница 65: ...MEAT AND POULTRY ...
Страница 88: ...VEGETABLES AND SIDES ...
Страница 101: ...PASTA RICE AND GRAINS ...
Страница 112: ...SAUCES AND SEASONINGS ...
Страница 118: ...DESSERTS ...
Страница 154: ...PASTRY AND BREAD ...
Страница 164: ...BABY FOOD ...
Страница 170: ...DRINKS ...