Ingredients for 4 persons)
1 pumpkin.
3 carrots.
2 or 3 onions.
1 tablespoon of crème fraîche.
1 knob of butter.
Salt and pepper.
Basil hydrosol.
Preparation
Peel the vegetables and cut them into small pieces. Brown the onions in the butter.
Add the diced carrots and pumpkin and leave to brown. Cover the vegetables with water and cook for around twenty minutes. Mix and add the crème fraîche to obtain a velouté.
Salt and pepper.
Finish by adding 3 or 4 tablespoons of basil hydrosol, just before serving (or 1 tablespoon directly on each plate).
You can vary the pleasures by replacing the basil with lovage, rosemary, thyme…
The Products
Hydrolat Basil
The Grand Green Basil Hydrosol of Essenciagua, certified in organic farming, is an exceptional product with multiple benefits. Originally from Egypt, basil (Ocimum Basilicum) is a perennial herbaceous plant, historically used for its effects on digestive and nervous disorders. This hydrosol is obtained by the distillation of the basil leaves, thus offering a pure and concentrated essence.
Its antispasmodic and soothing properties make it a precious ally against stress and anxiety....