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Velouté with potimarron and Morbier Ermitage

4 servings
10
20
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Velouté with potimarron and Morbier Ermitage

IngredientS

• 100 g of Morbier Ermitage
• 800 g pumpkin
• 1 onion
• 1 c. Olive oil
• Salt and pepper

Preparation

1.Wash the potimarron and cut it in half, remove the seeds and detail it in cubes.
2. Peel and slice the onion.
3.In a stove, melt the onion for a few minutes in olive oil and add the potimarron.
4. Cover with water and salt.
Cook for about 20 minutes, until the flesh is tender.
5.Put in the dipping mixer and adjust the seasoning if necessary.
6.In each bowl, pour the velvety and add cubes of Morbier Ermitage that will melt gently.


Recipe of the Syndicat du Morbier

CHEESE(S) IN THIS RECIPE

Morbier

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