Recipe: Pumpkin cream in the Lot style

Name: Pumpkin cream in the Lot style
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Ingredients: 300 g de chair de potiron bien mur; 200 g de petits cèpes bouchons grattés au pied et essuyés; 50 gde magret fumé taillé en lardons; 20 g +10 g de graisse de canard; 1/2 de lait entier ou de fond de volaille; 10 cl de crème liquide (30%); sel fin poivre du moulin.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.7/5 (10 reviews) Starters

Prep 45 min

Cook 30 min

Total 1h15

Servings 4 serv.

Ingredients for 4 servings

300 g of ripe pumpkin flesh
200 g of small button mushrooms scraped at the foot and wiped
50 g of smoked duck breast cut into lardons
20 g +10 g of duck fat
1/2 whole milk or poultry stock
10 cl of liquid cream (30%)
fine salt freshly ground pepper.

Step-by-step directions

1 slice your small mushrooms lengthwise, then melt the duck fat in a pan, add your mushroom slices, mark them, salt and pepper them, then drain them.

2 Pour this fat into a saucepan + 10g of the fat then sweat your pumpkin cut into large cubes, salt and pepper for 5 minutes then moisten with either your milk or poultry stock, salt (lightly), cook for 20 minutes while making sure it doesn't stick to the bottom, then add the cream, test the seasoning and blend thoroughly.

3 If you have blended it for a long time you are not obliged to strain it.

4 To serve this magnificent soup arrange your mushroom slices around each bowl, distribute the small duck lardons in your 4 plates then pour your boiling cream.

Cèpes Magret fumé Potiron Veloutés