CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
French |
Soups, Masterchefs, New york, L |
6 |
Servings |
INGREDIENTS
1 |
|
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 |
|
Carrot, peeled, sliced |
6 |
c |
Stock, chicken ** |
|
|
Salt (to taste) |
|
|
Pepper, white (to taste) |
1 |
|
Bread, French, 10" long, thinly sliced OR |
2 |
|
Bread, rolls, with crust thinly sliced |
1/2 |
c |
Cream, whipping |
INSTRUCTIONS
** 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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