Ingredients (serves 4)
1 pumpkin.
3 carrots.
2 or 3 onions.
1 tablespoon crème fraîche.
1 knob butter.
Salt and pepper.
Basil hydrolat.
Preparation
Peel vegetables and cut into small pieces. Brown onions in butter.
Add the diced carrots and pumpkin and allow to brown. Cover vegetables with water and cook for around 20 minutes. Blend and add crème fraîche to obtain a velouté.
Season with salt and pepper.
Finish by adding 3 or 4 tablespoons of basil hydrosol, just before serving (or 1 tablespoon directly onto each plate).
You can vary the flavors by replacing the basil with lovage, rosemary, thyme..
The Products
Basil Hydrolat Grand Vert 100% Organic and Handcrafted
Essenciagua’s Hydrolat de Basilic grand vert, certified organic, is an exceptional product with multiple benefits, obtained by distilling fresh basil leaves, grown and distilled in France. The “pistou” of the Provençal people is generally grown as an aromatic for soups, salads and meats. As in ancient times, modern medicine recognizes basil’s action on digestive disorders in nervous people.
Rich in linalool, Basil hydrosol has very interesting digestive and...
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