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Argentine Chef

soup

Roasted Butternut Squash Soup

Patagonia MixKatriel MenendezComment
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There is nothing like a warm soup to get comfortable in winter. Here is great recipe with butternut squash to prepare a tasty soup.

Ingredients:

  • Butternut Squash 1 ea

  • Patagonia Mix 2 tbsp

  • Olive oil 2 tbsp

  • Salt 1 pinch

  • Vegetable Stock 1 qt.

Method:

Preheat the oven at 400 F.

Peel the squash and slice it into one inch thick pieces the short way across.

Place the slices flat on top of a sheet pan. Add the oil and the spices.

Bake it for 45 minutes or until it becomes tender. Place the squash in a pot, cover it with vegetable stock and cook on medium heat until the squash is super tender.

Blend the soup with a stick blender or a normal blender to make the soup really smooth.

Plate the soup and finish it with some olive oil.

Note: you can add some goat cheese, green onion, or toasted squash seeds.

I hope you like this recipe.

Please let me know how you prepare your butternut squash in the comments!

Enjoy!

Cucumber Gazpacho

Patagonia Mix, Spice the Sea, Pampa's HerbsKatriel MenendezComment

This refreshing recipe it is really easy to make,  delicious for a summer day and a light starter.  Gazpacho is a cold soup base in vegetables like tomatoes and cucumbers. I have a lot of fun making new versions of this soup.

We will divide the recipe in three because we have 3 different technique in three elements. 

Ingredients:

  • Cucumber 2 big (cut in coins)

  • Celery 4 stems (cut small )

  • Pampa's Herbs 1 tbsp.

  • Onion 1 small (cut small)

  • Garlic 1 clove (peeled)

  • Water 2 cups

Spiced Mango:

  • Mango 1 ea (cut in cubes)

  • Patagonia mix 1 teaspoon 

  • Lemon juice and zest

Clams:

  • Olive Oil 2 tbsp

  • Clams 1 lb

  • White wine 1 cup

  • Spice the sea 1 tbsp.

  • Lemon juice 

Method:

Soup:

In a blender place the vegetables, the water, and the spices. Blend until fine, pass the soup through a fine chinoise to remove the big pieces. Taste salt and pepper and chill for half hour in the fridge.

Clams:    

Heat a pot, add the oil and saute the clams. When the clams start to open add the wine and the spices. Evaporate the alcohol and finish the clams with lemon juice. 

Remove from the head and let them cold down, then remove one shelf or both. 

Mango:

Put the mango in a bowl and mix it with Patagonia Mix, lemon zest and juice to taste. Mix well and serve.

In a bowl place, the Gazpacho pre-mixed, the spiced mango and the clams.

Enjoy it really cold with a delicious white wine!