Cream of squash and Brise du Vigneron from fromagerie des Cantons

Flavours of region Eastern Townships, Michèle Foreman

 

Serves 4

 

Ingredients :

 

  • 1 1.8 kg (4 lb) butternut squash

 

  • 1 large leek, white portion, finely chopped

 

  • 1 large onion, finely chopped

 

  • 45 mL butter 3 tablespoons

 

  • 1.25 L poultry broth 5 cups

 

  • 60 mL rice 1/4 cup

 

  • 185 mL 35% cream 3/4 cup

 

  • Salt, pepper, sugar

 

  • 4 slices of baguette bread

 

  • 150 g Brise du Vigneron cheese 5 1/2 ounces

 

  • 2.5 mL extra virgin olive oil 1/2 teaspoon

 

 

Preparation :

 

1) Peel squash, remove seeds, and dice coarsely.


2) In a saucepan, melt butter over medium heat and add
leek and onion.


3) Add a pinch of salt, pepper, and sugar.


4) Cover and steam for a few minutes.


5) Add squash and moisten with stock. Bring to a boil.


6) Add rice, then cover and simmer for approximately
35 minutes.


7) Purée in a blender, then strain through a chinois. Add
cream and season.


8) Lightly toast slices of bread in the oven.

 

9) Remove, add a piece of cheese on top, drizzle with olive oil, and return
to a very hot oven for a few seconds

 

Stéphane Charpentier - Auberge West Brome

The recipe is from the book: “Flavours of a region: Eastern Townships”, by Michèle Foreman. (2007)

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