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.
- 700g skinless hourskin
- 350g water
- 1 onion
- 30g olive oil
- 4 kiri® square cheeses
- 1/2 tsp. fine salt
- ground pepper
Preparation 10 minutes
Cooking 20 mins
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.
Carve an onion
Add the olive oil and sauté for 3 min, 100°C, speed 1.
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.
How to remove the skin from a fish?
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.
Add 2 squares of kiri and then blend for 45 seconds, starting on speed 5 and ending on speed 10.
Serve the velouté, crumble the remaining squares of kiri in each bowl or plate.
Pumpkin velouté with kiri in the Thermomix can be garnished with chopped flat-leaf parsley, sprinkled on the surface when serving.