CookEat Recipe
Purée of Green Squash
A smooth summer-squash soup with vegetables and milk, served with golden bread croutons.
Method
Steps
Step 1
Cut four bread slices into very small even dice.
Step 2
Fry gently in one tablespoon clarified butter, stirring until uniformly golden, then drain well.
Step 3
Peel and cut one medium green-skinned summer squash into pieces.
Step 4
Put in a saucepan with one sliced carrot, one onion, two leeks, one parsley branch, one crushed garlic bean, one thyme sprig, one bay leaf, one clove and 28 g butter.
Step 5
Cook for about fifteen minutes.
Step 6
Add 2366 mL ready-to-use vegetable broth, 473 mL milk, two peeled sliced potatoes, one teaspoon salt and half a teaspoon pepper.
Step 7
Cover and simmer for about ninety minutes, until tender.
Step 8
Press through a sieve into a basin, then through a fine conical strainer into a soup tureen.
Step 9
Add the prepared croutons to taste and serve.
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