*  Exported from  MasterCook  *
 
                              POTAGE AU POTIRON
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Masterchefs
                 New york                         L
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       ea           Pumpkin, ripe, 8 to 10
                         -- inches in diameter
    8       tb           Butter, unsalted
    1       md           Onion, chopped
      2/3   c            Wine, white, dry
    2       sm           Turnips, white, peeled
                         -- and sliced
    1       ea           Carrot, peeled, sliced
    6       c            Stock, chicken **
                         Salt (to taste)
                         Pepper, white (to taste)
    1       ea           Bread, French, 10 long,
                         -- thinly sliced OR
    2       ea           Bread, rolls, with crust
                         -- thinly sliced
      1/2   c            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.
   
        Source:  New York’s Master Chefs, Bon Appetit
   Magazine
        :  Written by Richard Sax, Photographs by Nancy
   McFarland
        :  The Knapp Press, Los Angeles, 1985
   
        Chef:   Andre Soltner, Lutece Restaurant, New York
  
 
 
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