Post by braided-rug on Feb 24, 2007 13:58:30 GMT 10
Follow the link to find recipes for each season. Lovely site.
www.recipesfor2.com.au/recipe_listing#autumn
Potage of Cream of Pumpkin
Madame E. Saint-Ange - La Bonne Cuisine
This is the most beautiful pumpkin soup recipe; smooth, sweet and delicious. The added bonus is that the recipe does not require chicken stock. Garnish with some chives or croutons.
Serves 4
750g pumpkin, net weight
100g tomato, net weight
40g onion
¾ – 1 litre (generous 3 – 4 ¼ cups) of boiled milk
2 egg yolks
50g fresh butter
10g salt
7-8g sugar
Peel the pumpkin and cut it into square pieces about 4cm all around. Cut the tomatoes in half. Squeeze out the water and the seeds. Cut the onions into thin slices.
Put everything together in a thick-bottomed pot, without liquid. The moisture in the pumpkin is sufficient here. Cover with a round of baking or parchment paper placed directly on top of the pieces, as well as the lid of the pot, which should fit snugly. Put in a moderate oven for 1 hour, During which time you must check it occasionally. Force the entire contents of the pot, the solid and the liquid, through a fine sieve. Return the purée to a clean pot. Season with salt and sugar. Dilute it with the milk, the correct amount of which depends here on the quality of the pumpkin and the quantity of the liquid that it has rendered. Bring it to a boil while stirring. Let it boil for 2 minutes. Cover and keep it quite warm until ready to serve. Preheat the tureen with boiling water. Put in the butter, divided into small pieces, and the egg yolks. Mix into a fluid paste with a wooden spoon. Pour the soup into the tureen, stirring it with the spoon. If you like, add some little croutons or 2-3 tablespoons of cooked rice that has been well-dried in the oven.
www.recipesfor2.com.au/recipe_listing#autumn
Potage of Cream of Pumpkin
Madame E. Saint-Ange - La Bonne Cuisine
This is the most beautiful pumpkin soup recipe; smooth, sweet and delicious. The added bonus is that the recipe does not require chicken stock. Garnish with some chives or croutons.
Serves 4
750g pumpkin, net weight
100g tomato, net weight
40g onion
¾ – 1 litre (generous 3 – 4 ¼ cups) of boiled milk
2 egg yolks
50g fresh butter
10g salt
7-8g sugar
Peel the pumpkin and cut it into square pieces about 4cm all around. Cut the tomatoes in half. Squeeze out the water and the seeds. Cut the onions into thin slices.
Put everything together in a thick-bottomed pot, without liquid. The moisture in the pumpkin is sufficient here. Cover with a round of baking or parchment paper placed directly on top of the pieces, as well as the lid of the pot, which should fit snugly. Put in a moderate oven for 1 hour, During which time you must check it occasionally. Force the entire contents of the pot, the solid and the liquid, through a fine sieve. Return the purée to a clean pot. Season with salt and sugar. Dilute it with the milk, the correct amount of which depends here on the quality of the pumpkin and the quantity of the liquid that it has rendered. Bring it to a boil while stirring. Let it boil for 2 minutes. Cover and keep it quite warm until ready to serve. Preheat the tureen with boiling water. Put in the butter, divided into small pieces, and the egg yolks. Mix into a fluid paste with a wooden spoon. Pour the soup into the tureen, stirring it with the spoon. If you like, add some little croutons or 2-3 tablespoons of cooked rice that has been well-dried in the oven.