Jump to content
Complete France Forum

Potimarron Soup


coykiesaol

Recommended Posts

1

Potimarron (thank you Irene), scrubbed, de-seeded and chopped (leave the

skin on)

Cover with water or chicken/vegetable stock (or use a

stock cube or jelly)and bring to the boil, simmer until soft.

Drain

the water/stock and keep back.

Before pureeing, add a few bits of

broken peeled and softened chestnuts.

Once completely pureed, add

the stock and puree some more. Now take back to pan and begin to

reheat. Add some salt and pepper to taste and some cream if you like.

In

the bottom of each soup bowl, place 5 whole, peeled and softened

chestnuts, pour on the soup and serve.
Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
×
×
  • Create New...