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Print Recipe
Celery and Pumpkin Puree Soup Recipe
In the fall I often cook soups-puree, so characteristic of French cuisine.
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Onion in a saucepan slightly fry in a mixture of butter and olive oil.
    Onion in a saucepan slightly fry in a mixture of butter and olive oil.
  2. Cut into cubes root celery.
    Cut into cubes root celery.
  3. Pumpkin also cut into cubes. Celery and pumpkin to send a pan to the onions and fry a little.
    Pumpkin also cut into cubes.
Celery and pumpkin to send a pan to the onions and fry a little.
  4. Pour the milk, cover and simmer for 30-35 minutes on low heat, adding salt to taste.
    Pour the milk, cover and simmer for 30-35 minutes on low heat, adding salt to taste.
  5. Meanwhile, marinate chicken fillet in 1 tbsp olive oil with the addition of white wine vinegar, a mixture of Provencal herbs and salt for 10 minutes.
    Meanwhile, marinate chicken fillet in 1 tbsp olive oil with the addition of white wine vinegar, a mixture of Provencal herbs and salt for 10 minutes.
  6. And fry in a hot pan or grill on both sides. Keep warm until serving.
    And fry in a hot pan or grill on both sides. Keep warm until serving.
  7. Ready soup to turn blender into a puree, add milk and salt. Return soup in pan and heat up.
    Ready soup to turn blender into a puree, add milk and salt. Return soup in pan and heat up.

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