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Potage Au PotironRecipe : Potage Au Potiron
Procedure :
1 ea Pumpkin, ripe, 8 to 10 -- inches in diameter 8 tb Butter, unsalted 1 md Onion, chopped 2/3 c Wine, white, dry 2 sm Turnips, white, peeled -- and sliced 1 ea Carrot, peeled, sliced 6 c Stock, chicken ** Salt (to taste) Pepper, white (to taste) 1 ea Bread, French, 10" long, -- thinly sliced OR 2 ea Bread, rolls, with crust -- thinly sliced 1/2 c Cream, whipping ** See recipe for Chicken Stock. Cut off and reserve the top of the pumpkin. Use a large spoon or melon baller to scoop out and discard all of the seeds and strings. Scrape out the pumpkin flesh without breaking through the shell. You should have about 6 cups of pumpkin pieces. Set aside the hollow pumpkin and lid. In a large casserole, heat 2 tablespoons of butter over medium heat. Add the onion and saute, stirring often, until softened and very lightly golden, about 6 minutes. Add the wine and simmer for 1 minute longer. Add the turnips, carrot, reserved pumpkin flesh, and enough Chicken Stock to cover solids. Season lightly with salt and pepper. Cover and bring to a boil. Meanwhile, cut the bread slices into thin wedges about 1/2-inch long. In a large skillet, heat 3 tablespoons of butter over medium heat. Add half of the bread pieces and toss constantly in butter until lightly golden, about 5 minutes. Add these croutons to the soup. Saute the remaining uncooked croutons in the remaining butter, set aside for garnish. Boil soup gently, covered, for 1 hour. Puree mixture in a processor or blender until smooth. Return the pureed soup to a clean saucepan, stir in the cream, and bring to a simmer. Thin, if necessary, with additional stock. Adjust seasoning with salt and pepper. Serve soup in pumpkin, passing remaining croutons separately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andre Soltner, Lutece Restaurant, New York |
