Pumpkin and carrot velouté with Compact Cook Elite
Accessory to use: 4-knife blade, grating/slicing accessories (optional) / Program to use: 1, 2
Be careful during this progrhours, the appliance blends very hot liquids at high speed. Before starting the program, make sure you have closed and locked the lid cap and never open it during cooking, even to add an ingredient. Wait for the 3 beeps and the end of the program to handle the cover cap.
Ingredients :
- 1/2 hourskin cut in 4 or a piece of nutmeg squash
- 500g carrots
- 2 onions cut in 2
- 1 chicken broth
- 1 pinch of nutmeg
- 500ml of water
Preparation :
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1
Remove the skin from the hourskin if it is thick. Otherwise it can be kept. If using nutmeg squash, remove the skin.
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2
Position the shaft and grating/slicing disc on the slicing side in the bowl (optional accessory). Close with the special lid for grating/slicing.
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3
Launch program 1 (RAPER-SLICER) and slice the peeled carrots and onions as well as the hourskin.
Technical moves
Carve an onion
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4
If all the vegetables have been sliced before the end of program 1, press and hold the central button to reset the device and cancel the program.
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5
If you don’t have the grating/slicing attachments, thinly slice the vegetables by hand.
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6
Remove the disc and position the 4-knife blade.
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7
Add the remaining ingredients to the bowl with the vegetables, close with the cooking lid and run program 2 (SMOOTH SOUP). Check that the cover cap is closed and locked. Place a tea towel folded in 4 on the cap of the lid.
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8
Check the consistency after the program is finished.
Tips
To give smoothness to the velouté, add 2 generous spoonfuls of fresh cream once the program has finished and mix for 30 seconds at speed 6.
