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Yorkshire Blue Butternut Veloute

Yorkshire Blue Butternut Veloute

Yorkshire Blue Butternut Veloute

Serves 4
PREPARATION TIME: 30 mins
Yorkshire Blue Butternut Veloute & Hazelnut Bon Bon

RECIPE SPECIALLY PREPARED BY
CHEF ROBERT TAYLOR

Yorkshire Blue Butternut Veloute & Hazelnut Bon Bon
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Availability: In stock

£10.00

INGREDIENTS

70g Yorkshire Blue diced
2 butternut squash, peeled, seeds removed, cut into 2.5cm cubes
2 tbsp olive oil
1 white onion, chopped
2 cloves garlic, roughly chopped
500 ml fresh chicken stock
200g unsalted butter
Salt and pepper
30g parmesan
50g hazelnuts

COOKING INSTRUCTIONS

1. Heat a large pan, add the butter, oil, onion and garlic and fry for 1-2 minutes.
2. Add the butternut cubes and cook for 5-7 minutes until the butternut starts to soften.
3. Add the stock and bring to the boil.
4. Simmer for about 15-20 minutes.
5. While the soup is cooking crush the hazelnuts and mould the Yorkshire Blue into small balls.
6. Roll the Yorkshire Blue in the crushed hazelnuts to create your Yorkshire Blue bon bon.
7. Place them in the fridge to rest.
8. Place the butternut squash soup into a food processor.
9. Add the parmesan and blend to a puree.
10. Return the butternut squash soup to the saucepan.
11. Heat through and season to taste.
12. To serve pour into serving cups , then top with the Yorkshire Blue bon bon.

TASTING NOTES

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