We are from Bordeaux, France         
1 Carefully empty out the pumpkin and set aside the flesh.
2 Melt the butter in a large pan and cook the minced onion and squash for 10 minutes.
3 Add 1.5 liters of water, salt, and pepper and cook covered for 45 minutes. 
4 Blend together using a handheld blender, add the crème fraîche, stir, and pour into the hollow squash shell.

TIPS AND ADVICE: If you accidentally poke a hole in the pumpkin, you can patch it up using a bit of flour and water.
Squash soup
1 Carefully empty out the pumpkin and set aside the flesh.
2 Melt the butter in a large pan and cook the minced onion and squash for 10 minutes.
3 Add 1.5 liters of water, salt, and pepper and cook covered for 45 minutes.
4 Blend together using a handheld blender, add the crème fraîche, stir, and pour into the hollow squash shell.

TIPS AND ADVICE: If you accidentally poke a hole in the pumpkin, you can patch it up using a bit of flour and water.

Ingrédients: 1 kilogram of veal shoulder 40 grams of flour 40 grams of butter 1 leek 1 celery stalk 1 onion 2 carrots 1 cloves of garlic 1 tied bouquet garni (thyme and bay leaf) 150 grams of grelot onions 200 grams of cremini mushrooms 8 centiliters of crème fraîche 1 pinch of granulated sugar 1 egg yolk Oil 1 lemon Salt and pepper
Cuisson: 60 minutes
Auteur: Anthony Poujouanine


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