This glorious Potage au Potiron is a well remembered treasure from Restaurant Lutèce in New York. It was created by the legendary Andre Soltner, whose gastronomic creativity set the standard for generations to come. Brilliant.
- 1 pumpkin, ripe, 8 to 10 inches in diameter
- 8 Tablespoons butter, unsalted
- 1 medium onion, chopped
- 2/3 Cup wine, white, dry
- 2 small turnips, white, peeled and sliced
- 1 carrot, peeled, sliced
- 6 Cups stock, chicken **
- salt (to taste)
- pepper, white (to taste)
- French bread, 10" long, thinly sliced OR
- 2 rolls, with crust thinly sliced
- 1/2 Cup 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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