Master chef
Utensils
Apron
Bowl
Cooking spoon
Ladle
Lemon grater
Lemon squeezer
Measuring cup
Pan
Paring knife
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Vegetables
Finely chop the shallot. Peel the squash and remove the seeds, cut into cubes, place both in a bowl, add the cinnamon, mix.
Soup
Heat the butter in a pan. Add the squash and shallot, sauté briefly. Pour in the stock, add the bay leaf, cover and simmer for approx. 10 mins. Add the tortellini and spinach, simmer for approx. 2 mins. Remove the pan from the heat.
Grate a little zest from the lemon, halve the lemon, squeeze the juice from one half, add both to the soup. Pour in the cream, mix, heat through.
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