Carrot veloute
- 60 minutes
- 10 people
- 1 € / person
Ingredients
- 10 Ovoteam Organic Poached Eggs 3l water
- 900g carrots
- 200g onions
- 100cl of liquid cream
- 50g chopped parsley
- 30g butter ½ salt
- 300g split peas
- 150g croutons
- 3l water
List of equipment
- Blender
- Saucepan
The recipe
1.
Peel, wash and clean the vegetables.
2.
Cut the carrots into pieces and chop the onions.
3.
Sweat the vegetables in butter, add split peas, then the water. Cook.
4.
Blend the mixture and set aside at 63°C.
5.
Heat the cream and blend with the parsley.
6.
Reheat the poached eggs.
7.
Arrange the poached egg on top of the velouté.
Product associated with this recipe
Bio traditional poached eggNutritional values
|
Valeurs énergétiques
|
1262,3 kj /301,5 kcal
|
|
Matières grasses
dont acides gras saturés |
10 g
4 g |
|
Glucides
dont sucres |
30,2 g
11,3 g |
|
Protéines
|
17,7 g
|
|
Sel
|
0,45 g
|
