Le Potimarron - a succulent, dense, chestnut flavored squash that makes delicious soup.
Potimarron Soup
serves 4
2 pounds potimarron (a.k.a. Hokkaido squash), peeled and cut into one inch cubes
4 cups chicken stock
2-3 teaspoons sugar, depending on the sweetness of the potimarron
4 tablespoons crème fraîche or heavy cream
salt
freshly ground white pepper
4 small slices Fourme d'Ambert cheese
In a large stockpot mix together the cubed potimarron, chicken stock and 2 teaspoons sugar.
Bring to a boil over high heat, cover and cook for 20 minutes.
Taste and add more sugar if necessary.
Blend until completely smooth with a hand blender or in a food processor. Use caution with hot soup!
Just before serving, bring back to a boil and whisk in the crème fraîche or cream. Add salt and white pepper to taste.
Ladle into 4 bowls and lay a slice of Fourme d'Ambert on top of each serving.
Enjoy! Pin It
8 comments:
Never had one. They look like pumpkins, do they taste like pumpkin?
loulou - we would love some information about your friends B&B, can you send me an email
bruceandalisa@gmail.com
thanks
alisa
My Mélange
They are richer and nuttier than pumpkins. If you see one, you should try it. It also makes delicious risotto.
OJL
I sent you an email with some info. Maybe I'll see you soon!
I love potimarron! Risotto sounds like an excellent idea... maybe this weekend. :)
croquecamille
You have a great looking potimarron gratin posted on your site, if memory serves?
Roasted cubes of potimarron are a delicious addition to risotto.
I am crazy about this vegetable. Do you know it doesn't have to be peeled, just washed well? The skin softens up just like zucchini. I learned that the first time I bought one, at an open market in the Indre et Loire, specifically in Veigné.
Yes, we had it for Thanksgiving. Who needs sweet potatoes? :)
Betty
No, I didn't know that. Thank you for the great tip!
croquecamille
I do love my sweet potatoes, but potimarron is just as delicious!
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