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Creamy pumpkin soup with chestnuts and soft-boiled egg

Difficulty facile
Cooking time 20 minutes
Preparation and rest 45 minutes
Velouté de potimarron, châtaignes et œuf mollet

Recipe for 7 people

Ingredients

Ingrédients velouté de potimarron

  • 650 g de potimarron
  • 25 g de beurre
  • 75 g d'oignons
  • 75 g de beurre de finition
  • 400 g de bouillon de volaille
  • 40 cl de lait
  • 10 g de sel
  • 1 g de poivre

Ingrédients crumble de parmesan

  • 50 g de beurre doux
  • 50 g de farine de blé
  • 50 g de parmesan râpé très finement
  • 50 g de poudre d'amande

Ingrédients à l'assiette

  • 250 g de velouté de potimarron
  • 30 g de châtaigne en cubes
  • 30 g de dés de potimarron
  • 1 oeuf poché
  • 25 g de crumble de parmesan
  • 0,5 g de poivre

Make this recipe with :

Preparation

Step 1: Pumpkin velouté

  • Peel and seed the pumpkins.
  • Peel the onions and slice them.
  • Sweat the onions in butter.
  • Add the pumpkin and sweat the same way.
  • Moisten with the chicken broth and milk.
  • Cook for about 30 minutes.
  • Once cooked, blend and adjust the seasoning.

Step 2: Parmesan Crumble

  • Soften the butter.
  • Add all the ingredients.
  • Make small balls and bake them in the oven at 160°C for 15 minutes.

Step 3: Assembly and finishing

    • Poach the eggs in boiling water for 5 minutes and 20 seconds.
    • Once cooked, plunge them into ice water.
    • Carefully peel the eggs and keep them cool.
    • The velouté will be presented with a brunoise of pumpkin and chestnut blanched and sautéed in butter with the soft-boiled egg on top. Then pour the soup delicately and very hot.

    Cette recette automnale réconfortante associe la douceur du velouté de potimarron à la gourmandise d’un crumble de parmesan. La brunoise de potimarron et de châtaigne apporte une texture contrastée, tandis que l’œuf mollet, délicatement poché, fond en bouche lorsqu’il est nappé de la soupe chaude. Un plat parfait pour une entrée élégante, pleine de saveurs douces et généreuses. 

    SÉBASTIEN MONCEAUX

    Chef Exécutif FAUCHON Paris

    Summary

    Pour accompagner cette recette

    Pour accompagner cette recette

    Fauchon also thinks of salty lovers. A small aperitif planned? Choose the Clin d'oeil salted box with its cheddar pancakes, its mini toasts almond and figure, its shredded chicken with candied lemon and its salmon rillettes.

    For the greatest occasions, the Farandole Salée is ideal. This one is composed of mini toasts almond and figure, a Provençal tapenade of black olive, an eggplant spread ricotta mint, a pulled chicken with lemon confit, salmon rillettes and crab rillettes.

    For savoury lovers, Fauchon offers a wide choice of spreads, terrines, mini-crêpes, foie gras, rillettes... Accompanied by a good bottle of champagne or wine, your partner will only have eyes for you.

    If you want to combine savoury with sweet, that's also possible. The Fauchon Brunch set, for example, offers both. Here's what it contains:

    - Rosemary goat's cheese mini pancakes 60g (1018201)
    - Butternut honey and almond spread 90g (1017069)
    - Salmon rillettes 80g (380217)
    - Hazelnut and chocolate chip cookies 100g (1018592)
    - FAUCHON mixed tea 20g (1017261)
    - Apricot jam 115g (360034)
    - Flower honey from France 250g (1012009)
    - Champagne brut FAUCHON 750ml (1005428)

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