Potage au potiron
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Potage au potiron
  Soups    New York  
Last updated 6/12/2012 12:56:44 AM. Recipe ID 19041. Report a problem with this recipe.
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      Title: Potage au potiron
 Categories: Soups, Masterchefs, New york, L
      Yield: 6 Servings
      1 ea Pumpkin, ripe, 8 to 10
           -- inches in diameter
      8 tb Butter, unsalted
      1 md Onion, chopped
    2/3 c  Wine, white, dry
      2 sm Turnips, white, peeled
           -- and sliced
      1 ea Carrot, peeled, sliced
      6 c  Stock, chicken **
           Salt (to taste)
           Pepper, white (to taste)
      1 ea Bread, French, 10" long,
           -- thinly sliced OR
      2 ea Bread, rolls, with crust
           -- thinly sliced
    1/2 c  Cream, whipping
       ** See recipe for Chicken Stock.
       Cut off and reserve the top of the pumpkin.  Use a large spoon or
  melon baller to scoop out and discard all of the seeds and strings.
  Scrape out the pumpkin flesh without breaking through the shell.  You
  should have about 6 cups of pumpkin pieces.  Set aside the hollow
  pumpkin and lid.
       In a large casserole, heat 2 tablespoons of butter over medium
  heat. Add the onion and saute, stirring often, until softened and
  very lightly golden, about 6 minutes.  Add the wine and simmer for 1
  minute longer. Add the turnips, carrot, reserved pumpkin flesh, and
  enough Chicken Stock to cover solids.  Season lightly with salt and
  pepper. Cover and bring to a boil.
       Meanwhile, cut the bread slices into thin wedges about 1/2-inch
  long. In a large skillet, heat 3 tablespoons of butter over medium
  heat. Add half of the bread pieces and toss constantly in butter
  until lightly golden, about 5 minutes.  Add these croutons to the
  soup. Saute the remaining uncooked croutons in the remaining butter,
  set aside for garnish.
       Boil soup gently, covered, for 1 hour.  Puree mixture in a
  processor or blender until smooth.  Return the pureed soup to a clean
  saucepan, stir in the cream, and bring to a simmer.  Thin, if
  necessary, with additional stock.  Adjust seasoning with salt and
  pepper. Serve soup in pumpkin, passing remaining croutons separately.

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Recipe ID 19041 (Apr 03, 2005)

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