Need a real cocooning break? This creamy and light autumn velouté will bring you the comfort you deserve…
On this Sunday evening, your morale is down. Is it this pouring rain that falls on the windows, or is it the prospect of returning to the office tomorrow morning that undermines you like this? A bit of both, no doubt. To chase away that little momentary bout of depression, you know the remedy: a good pampering dinner. Cuddly dishes, hot and super comforting, that you can enjoy under the blanket in your pilou pilou pajamas while watching a Christmas film on replay (with an admittedly stitched-up ending, but always a happy one).
Once the television programming has been decided (between “The Marvelous Christmas Fiancé” and “An Almost Perfect Christmas”, the choice is difficult…), the menu remains to be unrolled. A stringy mac and cheese? Without ceremony. There, now, straight away, you are in the mood to “supper” with a creamy seasonal soup. If possible not too heavy, there is no question of wasting this suspended moment by slipping into bed with a lead blanket on your stomach.
Every time she wants to rekindle her heart, Jade brings out its secret weapon: its “cuddly velvety”, combining pumpkin, carrot and chestnut. Instead of using crème fraîche to thicken her preparation, the dietician-nutritionist from Perpignan uses ricotta, which has only between 8 and 11% fat. It thus obtains a dense and creamy consistency under the spoon (the way we like it) without sacrificing lightness!
Take your recipe notebook and write it down. Peel and slice 1 onion and 1 clove of garlic. Peel and cut 200 g of carrots into slices. Cut, core and cut 400 g of pumpkin into cubes (no need to remove the skin). Then heat 1 tablespoon of olive oil in a large saucepan, brown the onion and garlic for 3-4 minutes, then add the pumpkin, carrots and 200 g of cooked chestnuts. Mix for a minute to mix the flavors well, then add 700 ml of broth. Bring to the boil, reduce the heat and cook for 15-20 minutes, until the vegetables become soft. Then mix everything until you obtain a very smooth soup, before incorporating 200 g of ricotta and pulsing again.
If necessary, adjust the texture by adding a little water or broth and adjust the seasoning with salt and pepper. Serve with chicken bacon and seeds for a complete and satisfying plate. It feels good, this bowl of tenderness in a world of brutes…
