Velouté of mushrooms, chickpeas and goat cheese using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(5)
Preparation time
34 min
Total time
39 min
Servings
4
Calories / Serving
327 Cals
Difficulty
Easy
Dive into a bowl of velvety bliss with our Velouté of mushrooms, chickpeas, and goat cheese! This creamy concoction is not only a delightful treat for your taste buds but also a nod to the culinary traditions of France, where velouté sauces reign supreme. Fun fact: the word 'velouté' means 'velvety' in French, which perfectly describes the luxurious texture of this dish. The earthy mushrooms mingle with the nutty chickpeas, while the tangy goat cheese adds a sophisticated twist that will have you convinced you're dining in a quaint Parisian bistro. So grab a spoon, and let this rich, aromatic soup transport you to the charming streets of France with every satisfying slurp!
Ingredients
- 5 Strand(s) Fresh parsley
- 5 Strand(s) Fresh coriander
- 150 g Goat cheese
- 60 g Shallot
- 600 g Button mushroom
- 10 g Olive oil
- 10 g Cornflour (maïzena)
- 2 Pinch(es) Salt
- 2 Pinch(es) Pepper
- 400 g Water
- 200 g Milk
- 1 Vegetable broth cube
- 300 g Canned chickpea
Steps
- Cut the tail, and add 5 strand(s) of fresh parsley in the food processor bowl.
- Add 5 strand(s) of fresh coriander in the food processor bowl.
- Mix chop: 3sec / 0°C / Speed 7. Scrape the sides of the bowl with the spatula
- Cut into small pieces, and add 150 g of goat cheese in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl by using the spatula in a container.
- Wash the food processor bowl.
- Add 60 g of shallot in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Wash, cut in pieces, and add 600 g of button mushroom in the food processor bowl.
- Add 10 g of olive oil, 10 g of cornflour (maïzena), 2 pinch(es) of salt adjust according to the tastes, 2 pinch(es) of pepper adjust according to the tastes in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 2.
- Add 400 g of water, 200 g of milk, 1 vegetable broth cube in the food processor bowl.
- Mix manual: 10:00min / 100°C / Speed 1 in inverse.
- Remove the cooking basket.
- Mix manual: 1:00min / 0°C / Speed 5.
- Drain, and add 300 g of canned chickpea in the food processor bowl.
- Mix manual: 2:00min / 100°C / Speed in inverse.
- Serve immediately with a scoop of herb cheese.
