Veloute of vegetables buckwheat

While the first frost settled, enjoy seasonal vegetables to cook delicious and comforting velvety.

Here is the cream of buckwheat greens.

Ingredients for 4 people:

  • 60 g of buckwheat flour
  • 1 leek
  • 3 leaves chard
  • 60g grated old county
  • 20g salted butter
  • 1 onion
  • 80 cl chicken stock
  • 4 cloves’garlic
  • 4 c. tablespoons heavy cream
  • Salt and freshly ground pepper

Cream of Buckwheat greens

In a skillet, roast buckwheat flour.

Peel and cut the vegetables. Cook steamed 10 min.

Cook 2 min l’chopped onion over medium heat. Add flour and vegetables. Pour the broth.

Add the’garlic, pepper and salt. Bring to boil. Cover and cook 20 minutes at a simmer.

Blender, add the cream, cheese, blend again.

Serve velvety with fresh herbs and crunchy buckwheat pancakes.

Bon Appetite!