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POTAGE AU POTIRON
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Masterchefs
New york L
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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