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 of butter
- 75 g of onions
- 75 g of finishing butter
- 400 g of chicken stock
- 40 cl of milk
- 10 g of salt
- 1 g of pepper
Parmesan crumble
- 50 g of soft butter
- 50 g of wheat flour
- 50 g of finely grated parmesan cheese
- 50 g of almond powder
On the plate
- 250 g pumpkin soup
- 30 g of chestnut cubes
- 30 g of diced pumpkin
- 1 poached egg
- 25 g of parmesan crumble
- 0.5 g of 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.
