536. CREAMY PUMPKIN and MUSHROOM SOUP with BACON

a.k.a. Veloute de Potiron et de Cepes


1 lb. cubed pumpkin or butternut squash
1 small potato
1.5 oz. dried cepes (porcini mushrooms)
1 celery branch (w/leaves)
1 chicken bouillon cube
1-1/2 Tablespoons butter
salt and pepper
4 Tablespoons heavy cream

To Garnish the Soup:
1/2 cup heavy cream
poppy seeds
2 slices of bacon
celery leaves or parsley stems

Cut the pumpkin/squash, celery and potato into cubes. Reserve the celery leaves for garnish.

Cover the porcini with hot water.

In a large casserole, melt the butter.

Add the pumpkin, celery.

Drain the mushrooms and add them to the casserole.

Sweat the vegetables for 5 minutes.

Pour in 8 cups of hot water, the bouillon cube and season with salt and pepper. Add the potato and simmer for about 20 minutes. The pumpkin and potato should be tender.

Using an immersion blender, puree the soup. If using a blender, puree in batches. Return the soup to the pot and keep warm while preparing the garnish. 9. Microwave or fry the bacon.

Whip the cream, adding a bit of salt, to soft peaks.

To serve: Pour the soup into 4 bowls. Cut the bacon in half. Add a dollop of the whipped cream, a bacon slice and sprinkle with the poppy seeds.


courtesy of: Chef Françoise Meunier, 7, rue Paul-Lelong 75002, Paris, France