French Farmhouse Soup

Posted by on Nov 3, 2016 in Soup | 3 comments

 

l lamented missing the chunks of fairytale pumpkin at the market but,

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MP remedied that when he suddenly became crafty--

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hollowing out a whole pumpkin to shape into a cool succulent container.

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I spied the crown destined for compost and slipped it into the oven to make a French soup translated from a recipe my friend, Madame Troubat, from Aubagne sent to me on our return in October.  The soup is a trifecta of pumpkin, sweet potato (yam), and carrot melded together into an elegant Potage Toute Orange.

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Initially, it took 2 hours for the pumpkin top-- doused with olive oil, salt and pepper-- to roast to a tender round.

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I could have sliced it and served on the spot as a vegetable side dish; it was that delicious!

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I gave it a whirl in the processor and determined I had about 1½ pounds of the silky puree.

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The following day, loosely guided by my translation,

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I sautéed shallot in butter and proceeded to add the sweet potato, and carrot covered with water to which I added salt and pepper.  The sweet potato broke down quicker than the carrot and I did add more water as needed; after 40 minutes of simmering

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I dropped in saffron threads off heat to steep.

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 I used an immersion blender to combine the sweet potato and carrot mixture

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 and stirred in the reserved pumpkin and coconut cream as an alternative to heavy cream, adjusting the seasonings as well as thinning it with more water. For a smooth, glossy soup blend and heat the soup in a Vitamix if you are blessed to have one.

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This makes a boat load of soup perfect as an amuse bouche for a Thanksgiving crowd topped with a fried sage leaf, a first course for 6-8 or an entrée soup with pan seared scallops cradled within.

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Velvety and sumptuous with a rather exotic aroma,

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this meal saddled right up next to a Kale Cesar like they were royalty.

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How did I do my friend?

Photographs and text used on cococooks belong to me, Peggy Lunde unless linked otherwise.

 

 

Soupe Toute Orange

Ingredients

  • ingredients (for 6 persons):
  • 1 (2 pound) pumpkin or squash
  • 1 ½ pounds sweet potatoes
  • 4 - 5 carrots (about 12 ounces)
  • 1 onion échalion type (pink onion and elongated form) also known as the shallot.
  • 1 small pot of cream (I used ½ cup coconut cream scooped from the top of the can)
  • 2-3 coffee pods of saffron or a large ½ teaspoon saffron threads
  • butter or oil
  • salt pepper -

Instructions

  1. Clean the vegetables, peel them and cut them in large cubes.
  2. In a pot, sauté the onion in a bit of fat (butter or sunflower oil) when it has a nice golden color, add the vegetables, and water up to height; add salt and pepper.
  3. Cook 10 minutes to the pressure cooker or up to 40 minutes in traditional cooking.
  4. Add the saffron in the end of the cooking, after having stopped the cooking, and leave to infuse for a few minutes.
  5. Mix the finely soup by integrating the cream.
  6. Variant:
  7. This soup perhaps, without complex, presented at a festive menu.
  8. You can present it in a pretty bowl on which you asked two -three shells St Jacques pan-fried presented in skewers.
  9. Recipe courtesy of Madame Troubot- Aubagne, France
http://cococooks.net/french-farmhouse-soup/

3 Comments

  1. 11-3-2016

    The soup looks delicious, but MP failed at the succulent container. You don’t hollow the pumpkin out because it will begin to rot. You plant the succulents directly on the moss on top of the pumpkin. They last for months when you do it that way.

    • 11-4-2016

      I know, right Patty!

  2. 11-3-2016

    OH MY GOODNESS! MY MOUTH IS WATERING! CAN’T WAIT TO TRY THIS ONE COCO!! Love the succulent container too!! AWESOME-SAUCE!!

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