Pumpkin velouté with kiri in the Thermomix
Pumpkin velouté with kiri in the Thermomix is a generous hot soup with an incomparable creamy texture. Kiri® cheese brings all its creaminess to the roundness of the hourskin, for an absolutely irresistible starter or main course, which appeals to young and old alike. A super nice and very simple recipe to prepare in the bowl of your robot.
Ingredients :
- 700g skinless hourskin
- 350g water
- 1 onion
- 30g olive oil
- 4 kiri® square cheeses
- 1/2 tsp. fine salt
- ground pepper
Preparation :
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1
Peel the onion, cut it into pieces, then chop it 5 sec, speed 5 and scrape the sides of the bowl well with a spatula.
Technical moves
Carve an onion
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2
Add the olive oil and sauté for 3 min, 100°C, speed 1.
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3
Remove the skin from the hourskin and cut it into regular cubes. Pour them into the bowl of the Thermomix. Brown them for 5 mins at 100°C, speed 1.
Technical moves
How to remove the skin from a fish?
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4
Season with salt and pepper to taste. Pour the water into the Thermomix bowl then cook the velouté for 18 min, at 100°C, speed 1.
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5
Add 2 squares of kiri and then blend for 45 seconds, starting on speed 5 and ending on speed 10.
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6
Serve the velouté, crumble the remaining squares of kiri in each bowl or plate.
Tips
Pumpkin velouté with kiri in the Thermomix can be garnished with chopped flat-leaf parsley, sprinkled on the surface when serving.
