Recipe ideas: to warm (and comfort) discover soups and stews

Soothing broths, soups and broths.
Mont d’Or ravioli broth. (©Julie Mechali/Annelyse Chardon/CNIEL)

Mont d’Or ravioli broth

For 4 people:

  • 1 Mont d’Or
  • 150 g flour T45
  • 1 pinch of salt
  • 110 ml of boiling water
  • 1 liter of vegetable or chicken broth
  • 4 leaves of cabbage
  • 2 carrots, ½ black turnip
  • 6 large mushroom mushrooms

Place the flour and a pinch of salt in a small bowl. Pour boiling water while stirring. Cover, let rest for 10 minutes, then knead until you have a smooth dough. Shape into sausage, cover and let sit while you prepare the rest.

Peel the carrots, cut them and the black turnip into very thin slices. Wash and finely chop the mushrooms, wash the cabbage leaves and cut them into strips or shapes. Bring the broth to a boil.

Cut the dough into 24 pieces of about 10 g each. Take 2 pieces of dough and finally roll them into circles about 7-8 cm. Place half a teaspoon of Mont d’Or in the center of the circles, slightly wet the circle and place the other circle of dough on top. Form 12 ravioli in this way, arranging them on a lightly floured plate.

Bring the water to a boil in a large pan. Add the ravioli and cook for 5 minutes. During this time, put the vegetables in the broth.

Drain the ravioli, distribute them on plates, pour the hot broth on top and the vegetables. Serve immediately.

Soothing broths, soups and broths.
Green lentil velouté from Berry to Selles-sur-Cher. (© Divino Advice)

Green lentil veloute from Berry to Selles-sur-Cher

For 2 people:

Videos: currently on Actu
  • 150 g Berries green lentils
  • 1 bouquet garnish (parsley, bay leaf and thyme)
  • 1 onion
  • 1 PDO Selles-Sur-Cher
  • 1 cube of vegetable broth
  • 1 C. olive oil
  • salt pepper

Chop the onion and sauté it in a pan with olive oil. Stir and let the onions brown. Then add the lentils and stir. Pour the equivalent of six times the volume of lentils into cold water. It boils easily.

Then add the stock cubes and the bouquet garni. Cover and simmer for 30 minutes. Remove the bouquet when the lentils are cooked, then mix them with some of the stock and ½ Selles-Sur-Cher. Salt pepper. If the velouté is too thick, add a little stock.

Then cut the other half of the Selles-Sur-Cher into small cubes. Pour the velouté into separate bowls and sprinkle with diced Selles-sur-Cher.

Soothing broths, soups and broths.
Vegetable Soup in a Florette Bread Bowl. (© Florette)

Vegetable Soup in a Florette Bread Bowl

For 4 people:

  • 450 g of baby vegetables for winter soup Florette Idées Fraîches
  • 2 shallots, 3 cloves of garlic
  • 200 ml of vegetable broth
  • 5 g fresh Coriander Florette
  • 4 cl olive oil
  • 1 C. ground coriander
  • 4 cl liquid cream
  • 60 g of cheddar cheese
  • fleur de sel and freshly ground black pepper
  • 4 balls of bread

Finely chop the shallot and mince two cloves of garlic. Heat a drizzle of olive oil in a saucepan. Add the shallots and garlic and cook for a few minutes.

Pour the vegetables for the winter veloute Florette into a pan, cook for ten minutes. Add 200 ml of vegetable stock and cook for about twenty minutes.

After they are cooked, mix the vegetables with the spices and the liquid cream until you get the desired consistency. From the blender, add pre-chopped fresh Florette coriander.

Using a knife, hollow out the middle of the individual buns. To make the croutons: cut the crumbs into small cubes. Fry them with a drizzle of olive oil and a pressed clove of garlic.

Pour the velouté into the buns, add coriander leaves, grated cheddar and bread croutons.

Soothing broths, soups and broths.
Cauliflower veloute with mussels and rosemary. (©Pointe de Penmarc’h)

Cauliflower veloute with mussels and rosemary

  • Products: 2 boxes of Pointe de Penmarc’h mussels, 500 g of cauliflower, 100 g of crème fraîche, 1 sprig of rosemary.

Boil one liter of salted water and cook the cauliflower for 20 minutes. Mix it with the cooking water. Drain the clams and reserve the juice from the can. Add this juice and fresh cream to the cauliflower velouté. Season and bring to a boil.

Chop the rosemary sprigs very finely. Arrange the shells on the bottom of the plates.

Pour over the boiling cauliflower velouté and sprinkle with rosemary.

Was this article helpful to you? Note that you can follow Actu in the My Actu space. With one click, after registration, you will find all the news about your favorite cities and brands.

Leave a Comment

Your email address will not be published. Required fields are marked *