Squash Veloute with Sliced Funghi and Biscuits
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(0 votes)
Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
671
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 671 kcal | (32 %) | ||
| Protein | 11.39 g | (12 %) | ||
| Fat | 45.96 g | (40 %) | ||
| Carbohydrates | 64.84 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 910.71 mg | (113,839 %) | ||
| Vitamin D | 0.43 μg | (2 %) | ||
| Vitamin E | 1.26 mg | (11 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.62 mg | (56 %) | ||
| Niacin | 6.74 mg | (56 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 93.26 μg | (31 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 4.46 μg | (10 %) | ||
| Vitamin B₁₂ | 0.28 μg | (9 %) | ||
| Vitamin C | 60.02 mg | (63 %) | ||
| Potassium | 492.49 mg | (12 %) | ||
| Calcium | 190.31 mg | (19 %) | ||
| Magnesium | 27.83 mg | (9 %) | ||
| Iron | 3.54 mg | (24 %) | ||
| Iodine | 10.79 μg | (5 %) | ||
| Zinc | 1.43 mg | (18 %) | ||
| Saturated fatty acids | 24.56 g | |||
| Cholesterol | 154.91 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the cookies
- 1 cup all-purpose flour
- ½ cup butter (chilled and cubed)
- 1 egg yolk
- 1 teaspoon Poppy seeds
- For the soup
- ⅛ cup butter
- 1 onion (peeled and sliced)
- 2 cloves garlic (sliced)
- 1 large Butternut squash (or pumpkin, peeled, halved, deseeded and cut into chunks)
- 2 sprigs thyme
- 4 cups chicken stock (or vegetable stock)
- ⅜ cup single cream
Preparation steps
1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4.
2.
Make the cookies: Either rub the butter into the flour by hand or pulse in a food processor until it resembles breadcrumbs. Add the yolk and poppy seeds and mix until it starts to come together into a ball.
3.
Roll out onto a lightly floured surface to about 2 cm in thickness and cut out circles with a cookie cutter. Lay on a lined baking sheet and bake for about 10 minutes or until pale and cooked. Set aside on a wire rack to cool.
4.
Make the soup: sweat the onion and garlic in the butter in a large pan until golden and soft. Add the squash and cook for five minutes, then add the thyme and stock.
5.
Simmer for about 20 minutes or until the squash is tender. Allow to cool a little, remove the thyme stems then blitz in a food processor or with a hand-held blender until smooth. Season and stir in the cream. Set aside.
6.
Make the salad: finely slice the mushrooms, then toss with the onion. Pour over the oil and lemon, then add the thyme and some seasoning and leave to infuse for 15 minutes.
7.
To serve, reheat the soup without boiling and pour into bowls or bottles. Serve the cookies and salad alongside.
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