Potage Au Potiron

Potage Au Potiron Ingredients

1 Pumpkin, ripe, 8 to 10	6 c Stock, chicken **
inches in diameter	Salt (to taste)
8 tb Butter, unsalted	Pepper, white (to taste)
1 md Onion, chopped	1 Bread, French, 10" long,
2/3 c Wine, white, dry	thinly sliced OR
2 sm Turnips, white, peeled	2 Bread, rolls, with crust
and sliced	thinly sliced
1 Carrot, peeled, sliced	1/2 c Cream, whipping

Instructions for Potage Au Potiron

** 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 Yorks 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

Main Ingredient: ChickenCuisine: Uncategorized

More like this...

Potage Au Potiron (Pumpkin Soup)

Potage De Riz Au Gombos

Venison Au Vin (Venison Au Vin)

Boulettes Au Parmesan Et Au Persil

Souffle Au Chocolat Et Au Grand Marnier

Ingredient Insight - look inside this recipe