|
A recipe by Guy Savoy
|
|
 |
Pumpkin soup with blue cheese |
| Rating | 
| |
Ingredients :
¼ pumpkin (800g)
50g butter
100 g blue cheese
20 cl liquid crème fraîche
Rock salt and freshly-ground black pepper
Recipe :
Remove the skin, seeds and fibres from your pumpkin.
Cut the flesh into small pieces.
Cook the pieces in the melted butter for 5 minutes, covered , over a low heat.
Add 20cl water, 1 teaspoon of salt, cover and cook for another 20 minutes over a low heat.
Pour into a blender and blend.
Add the crème fraîche and season.
Bring slowly to the boil.
Remove from the heat, pour into bowls and top each one with around 5 pieces of blue cheese.
Wait a few moments for the cheese to melt before serving.
Advice :
Recommended wine : White Bourgogne (Savigny-les-Beaune).
Exclusice recipe from Guy Savoy
Photos : Owen Franken
My comments :
Add this recipe to your recipe book to add your own comment!
|
|
|
|
|
Guides | |
Videos | |
|
|
Recipes
;)
Email this page to a friend
