Cream of pumpkin soup with chips of pumpkin, chestnuts and soft-boiled egg
BY SÉBASTIEN MONCEAUX
Difficulty
easy
Preparation and rest
45 minutes
Baking time
20 minutes
Recipe for 7 persons
Cream of pumpkin soup
650 g of pumpkin
25 g butter
75 g onions
75 g finishing butter
400 g chicken stock
40 cl milk
10 g salt
1 g pepper
Parmesan crumble
50 g soft butter
50 g wheat flour
50 g finely grated parmesan cheese
50 g almond powder
On the plate
250 g pumpkin soup
30 g chestnut cubes
30 g diced pumpkin
1 poached egg
25 g parmesan crumble
0.5 g pepper
Preparation
step 1 : cream of pumpkin soup
- Peel and seed the pumpkins.
- Peel and chop the onions.
- Sweat the onions in butter.
- Add the pumpkin and sweat in the same way.
- Moisten with the chicken stock and milk.
- Cook for about 30 minutes.
- Once cooked, blend and adjust the seasoning.
step 2 : parmesan crumble
- Soften the butter and add all the ingredients.
- Make small balls and cook in the oven at 160 °C for 15 minutes.
Assembly and finishing :
- Poach the eggs in boiling water for 5 minutes and 20 seconds.
- Once cooked, plunge them into ice water.
- Gently flake the eggs and keep them in a cool place.
- The velouté will be presented with a brunoise of blanched pumpkin and chestnut sautéed in butter with the soft-boiled egg on top. Then pour the soup gently and hot.
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