BUTTERNUT, TOMME DES PYRENEES AND CINNAMON POTAGE
Ah la la. I had a craving for…..butternut ! Strange isn’t it ? Sure.
And even if it is quite easy to find some right now, I did not feel like to cut it. Lucky me, my deli DOES frozen butternut squash. Check!
I had to find what to do with my treasure then. The answer, helped by the chilled wind, materialized straight away to my mind : a soup or to be precise a potage.
Apart from carrots, I was a little bit perplex on how to combine my butternut as I wanted something comfy but not heavy… I don’t know how Tomme des Pyrénées came but it was worth it. I had the potage consistency I was looking for. Buuut…Yes, a little “quelque chose” was missing when I tasted it. A quick glance in my cupboard to resolve my dilemma and tadaaaah : a pinch of cinnamon balanced perfectly my concoction : the yummy potage was born…
Tomme des Pyrénées is a very interesting French cheese with a long history : back in the 12 century, our French King Louis VI “le gros” (the fat one…) tasted it when he came to visit the village of Saint-Girons… The Tomme at this time, was composed of 3 milks : cow, goat and sheep… The one proposed in this recipe is from cows’ milk .
BUTTERNUT, TOMME DES PYRENEES AND CINNAMON POTAGE
Serves 6
500 g butternut squash (frozen for me)
300 g cubed carrots
300 g cubed potatoes
1 chopped large red onion
1 crushed garlic clove
1 L boiling water
1 vegetable stock
A pinch ground cinnamon
200 g Tomme des Pyrénées cut in pieces
Olive oil
In a large saucepan, fry the red onion with the garlic, carrots and butternut in a little bit of olive oil for 3 minutes.
Add the potatoes, boiling water and the stock.
Cover and cook for 20 minutes.
At the end of the cooking, blitz with a hand blender the mixture to create a potage.
Add the Tomme des Pyrénées.
Cook for a further 5 minutes stirring well to melt the cheese.
Serve and season with a pinch of ground cinnamon.
It’s ready!
Potage de Tommes des Pyrénées, butternut et cannelle
Pour 6 personnes
500 g de butternut (surgelé pour moi)
300 g de carottes coupées en morceaux
300 g de pommes de terre coupées en morceaux
1 oignon rouge coupé en deux
1 gousse d’ail
1,5 litres d’eau bouillante
1 bouillon végétarien
Une pincée de cannelle
200 g de Tomme des Pyrénées coupées en morceaux
Huile d’olive
Dans une grande casserole, faites revenir l’oignon, l’ail, les carottes et le butternut dans un petit peu d’huile d’olive pendant 3 minutes.
Ajoutez les pommes de terre, bouillon et eau.
Couvrez et laissez mijoter pendant 20 minutes.
À la fin de la cuisson, réduisez la préparation en soupe à l’aide d’un mixeur plongeant.
Joignez-y la tomme.
Poursuivez la cuisson pendant 5 minutes supplémentaires.
Servez en assaisonnant de cannelle.
C’est prêt!
