Recipe: Pumpkin cream in the Lot style

Name: La crème de potiron à la lotoise
Prep time: 45 min
Cook time: 30 min
Total time: 135 min
Yield: 4 portions
Ingredients: 300 g de chair de potiron bien mur200 g de petits cèpes bouchons grattés au pied et essuyés50 gde magret fumé taillé en lardons20 g +10 g de graisse de canard1/2 de lait entier ou de fond de volaille10 cl de crème liquide (30%)sel fin poivre du moulin.

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

Prep 45 min

Cook 30 min

Rest 1h

Total 2h15

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.

Rattes du touquet Poisson à la poêle