INGREDIENTS (4 people):

For the soup

• 1 butternut cut, spelt & unpeeled if organic (!)
• 3 red onions
• 5 stalks of fresh rosemary 
• 500ml of filtered water 
• ½ freshly grated nutmeg

For the topping

• 75g mascarpone
• Fresh coriander
• Balsamic vinegar 
• Black pepper 
• GR’EAT Provence

INSTRUCTIONS:

1. Coarsely chop the onions. Sweat the onions for 8 minutes over low heat. This will give off a sweet taste (you can even go up to 15 min for a better result, your patience will be rewarded).

2. Add butternut, water, rosemary & spices.

3. Cook for 20 minutes over medium heat.

4. Remove the rosemary & mix in a powerful blender for a silky texture. (I recommend Vitamix, a lifetime investment!) 

5. Serve in large bowls. Add a quenelle of mascarpone (formed with 2 tablespoons). Season with pepper, add a dash of olive oil and balsamic vinegar. Finish with fresh coriander leaves. Sprinkle with GR'EAT Granola Provence! Serve immediately.

PROVENCE - Mustard • Provence Herbs • Hazelnut

Price: 5.50 €

Discover the amazing savoury granola used in this recipe! Click below to get your own and enjoy this delicious treat.

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