Soupe au Potiron

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Soupe au Potiron

Recipe Information
Source: Deux Cheminees, Philadelphia Serves/Makes:16 Ingredients 1 cup (225 ml) leeks, sliced, white part only 2 tbsp (30 ml) clarified butter 2 quarts (1900 ml) raw pumpkin pieces, cut into 1 inch cubes (or substitute Butternut squash) 1/3 cup (80 ml) uncooked rice 1 tbsp (15 ml) dark brown sugar 2 quarts (1900 ml) chicken stock (or more - enough to cover the pumpkin by 2 inches) 2 tsp (10 ml) grated fresh ginger root 2 tbsp (30 ml) tomato puree 1 cup (225 ml) heavy cream 1/4 tsp (1 ml) ground mace salt and pepper to taste Preparation Sweat the leeks in a large stock pot in clarified butter, until limp but not brown. Add the pumpkin, rice, brown sugar, ginger, tomato paste, and chicken stock. Bring to a boil, then adjust to simmer and cook for 30 to 45 minutes, until the pumpkin is tender. Puree the soup, preferably with a food mill or fine sieve. Reheat and add the cream. Season with salt, pepper, and mace. Serve hot, garnished with nasturtium blossoms or toasted pine nuts. For a fun presentation, use small, scooped out pumpkins as soup bowls. Comments According to Chef Fritz Blank, "European chefs regard pumpkins as vegetables and various pumpkin soups are 'tres avant garde' these days in some of the best restaurants in France."

Recipe Information

Source:: Deux Cheminees, Philadelphia

Serves/Makes:16

Ingredients

1 cup (225 ml) leeks, sliced, white part only
2 tbsp (30 ml) clarified butter
2 quarts (1900 ml) raw pumpkin pieces, cut into 1 inch cubes (or substitute Butternut squash)
1/3 cup (80 ml) uncooked rice
1 tbsp (15 ml) dark brown sugar
2 quarts (1900 ml) chicken stock (or more - enough to cover the pumpkin by 2 inches)
2 tsp (10 ml) grated fresh ginger root
2 tbsp (30 ml) tomato puree
1 cup (225 ml) heavy cream
1/4 tsp (1 ml) ground mace
salt and pepper to taste

Preparation

Sweat the leeks in a large stock pot in clarified butter, until limp but not brown.
Add the pumpkin, rice, brown sugar, ginger, tomato paste, and chicken stock.
Bring to a boil, then adjust to simmer and cook for 30 to 45 minutes, until the pumpkin is tender.
Puree the soup, preferably with a food mill or fine sieve.
Reheat and add the cream.
Season with salt, pepper, and mace.
Serve hot, garnished with nasturtium blossoms or toasted pine nuts.
For a fun presentation, use small, scooped out pumpkins as soup bowls.

Comments

According to Chef Fritz Blank, "European chefs regard pumpkins as vegetables and various pumpkin soups are 'tres avant garde' these days in some of the best restaurants in France."