Recipe: Pumpkin soup with pistachio shards and diablotins

Name: Soupe de potiron aux éclats de pistache diablotins
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 portions
Ingredients: 600 g de chair nette de potiron; 30 g de riz à risotto (caroline ); 10 cl de crème fraiche; 100 g de beurre; 4 fines tranches de pain de campagne; 25 cl de bouillon* ou à défaut de l'eau; 1 petit oignon haché; 20 travers de baguette de 0,5 cm; 2 jaunes d'½ufs; 50 g de parmesan; 20 g de pistaches émondées; sel, poivre blanc du moulin; 1 petit bouquet garni*

By Pontgibaud ★ ★ ★ ★ ★ 5/5 (2 reviews) Starters

Prep 45 min

Cook 30 min

Total 1h15

Servings 4 serv.

Easy recipe from a cookbook to be published in May 2018, based on childhood memories that highlight characters from the author's village such as Aunt Jeanne, Toto Peynot, the gardeners of Chambons, Mother Dubost, etc. This book is intended for cooking enthusiasts rather than professionals, as there are many cookbooks by great chefs with difficult recipes to execute for a homemaker. All recipes are well explained, with technical terms referring to a glossary that provides explanations.

Ingredients for 4 servings

600 g net pumpkin flesh
30 g risotto rice (Carolina)
10 cl fresh cream
100 g butter
4 thin slices country bread
25 cl broth* or water if needed
1 small chopped onion
20 baguette slices of 0.5 cm
2 egg yolks
50 g parmesan
20 g blanched pistachios
salt, white pepper from the mill
1 small bouquet garni*

Step-by-step directions

1 Cut the pumpkin into large mirepoix*, place it with the onion and rice in a pan containing 50 g of butter.

2 Sweat* for a few moments, add the broth and bouquet garni, salt and pepper lightly.

3 Cover, let cook as slowly as possible on low heat for about 25 minutes.

4 Remove the bouquet garni, pass the soup through a vegetable mill or blender.

5 Add the boiling fresh cream, the crushed pistachios, and 50 g of fresh butter. adjust* the seasoning.

6 Make the diablotins: Brown the baguette slices, spread them with the mixture of egg yolks and parmesan.

7 Pass them under the grill to brown them.
Plating:
In deep plates or in a soup tureen.
Serve the diablotins separately.

Chef Patrick's Comment

Easy recipe from a cookbook to be published in May 2018, based on childhood memories that highlight characters from the author's village. The author chose to make this book for cooking enthusiasts rather than professionals, as there are already many cookbooks by great chefs with difficult recipes. All recipes are well explained with technical terms referring to a glossary. The author takes the opportunity to congratulate Mr. Asfaux for the quality of his website, which is considered the best.

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