Soupe de potiron, fleurette au goût de lard du Chef Marc Vieyrat
Pumpkin soup with bacon flavour from Chef Marc Vieyrat
Ingredients for 4 people
- 750 g pumpkin flesh
- 125 g smoked bacon
- 1 tablespoon butter
- 250 g single cream
- 1/2 litre milk
- Coarse salt, salt and pepper
Preparation
1) Pour the liquid cream into a saucepan, add the smoked bacon cut into pieces and bring to the boil.
Reduce by half to obtain a smooth cream.
Strain the cream, leave to cool, then store in the fridge.
Do not keep the pieces of bacon.
2) Cut the pumpkin into large pieces.
Melt the pumpkin pieces in the butter for 3 to 4 minutes.
Add 1/2 litre of milk,
Adjust the heat and cook, covered, for 30 minutes.
3) Whip 1 dl of cream.
Mix gently with the bacon-flavoured cream.
Set aside in the fridge.
4) Cook the pumpkin pieces in the milk and blend.
Adjust the seasoning,
5) Serve the soup piping hot in warm mugs, topped with a spoonful of cream.
Restaurant du Chef Marc Veyrat
Rural by Marc Veyrat | Restaurant Palais des Congrès de Paris
Découvrez le nouveau restaurant de Marc Veyrat à Paris : Rural. Le chef au chapeau pose ses valises au Palais des Congrès. Formules à partir de 30€.
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Pumpkin soup with bacon flavour from Chef Marc Vieyrat
Ingredients for 4 people
- 750 g pumpkin flesh
- 125 g smoked bacon
- 1 tablespoon butter
- 250 g single cream
- 1/2 litre milk
- Coarse salt, salt and pepper
Preparation
1) Pour the liquid cream into a saucepan, add the smoked bacon cut into pieces and bring to the boil.
Reduce by half to obtain a smooth cream.
Strain the cream, leave to cool, then store in the fridge.
Do not keep the pieces of bacon.
2) Cut the pumpkin into large pieces.
Melt the pumpkin pieces in the butter for 3 to 4 minutes.
Add 1/2 litre of milk,
Adjust the heat and cook, covered, for 30 minutes.
3) Whip 1 dl of cream.
Mix gently with the bacon-flavoured cream.
Set aside in the fridge.
4) Cook the pumpkin pieces in the milk and blend.
Adjust the seasoning,
5) Serve the soup piping hot in warm mugs, topped with a spoonful of cream.