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.