Velouté froid de carottes, céleri et orange

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Velouté froid de carottes, céleri et orange. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Velouté froid de carottes, céleri et orange is one of the most favored of recent trending foods on earth. It's enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They're nice and they look wonderful. Velouté froid de carottes, céleri et orange is something which I've loved my entire life.

Many things affect the quality of taste from Velouté froid de carottes, céleri et orange, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Velouté froid de carottes, céleri et orange delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Velouté froid de carottes, céleri et orange is 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Velouté froid de carottes, céleri et orange estimated approx 10 minutes.

To begin with this particular recipe, we must prepare a few ingredients. You can have Velouté froid de carottes, céleri et orange using 9 ingredients and 3 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Velouté froid de carottes, céleri et orange:

1. 700 g carottes,
2. 200 g celeri rave,
3. 2 gousses d'ail dégermées,
4. 1 cuillère à café graines de cumin,
5. 1 litre bouillon de volaille,
6. 1 orange non traitée bio,
7. 25 cl crème liquide entière,
8. Sel,
9. Poivre

Steps to make to make Velouté froid de carottes, céleri et orange

1. Épluchez les carottes et le céleri rave, les détaillez en petits morceaux. Mettre les carottes l'ail dans la casserole, ainsi que le bouillon de volaille,  l'eau, le cumin. Portez à ébullition et laissez cuire le tout 30 minutes.  Egouttez, réservez l'eau de cuisson. Versez dans le blender les légumes, mixez. Si le velouté est trop épais ajoutez  du bouillon. Ajoutez le jus d'orange et la crème fraîche tout en mixant.
2. Goûtez rectifiez l'assaisonnement si nécessaire. Réservez au réfrigérateur au moins 3 heures. Dressez dans des assiettes, ou contenant de votre choix...
   
   Lien : http://www.carmen-cuisine.com/

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