Saturday, May 01, 2010

French “Pumpkin” (Butternut) Bisque

Here's another recipe from my recent Athens Banner-Herald newspaper column on soups throughout the ages. While in the old days this would have been a winter soup, butternuts are now available year-round and this soup isn't too heavy for a meal in the spring.

French pumpkins, like their Italian relatives, are large, ribbed, flattened globes. Some farmers in Georgia grow them as a “heritage” vegetable. In the absence of the real thing, I prefer butternut or kabocha squash over American pie pumpkins, which have a heavy, different flavor.

This pumpkin soup, which hails from Provence, typically uses homemade chicken broth.

French “Pumpkin” (Butternut) Bisque

1 medium-small onion, minced
2 tablespoons olive oil
3 1/2 cups unsalted chicken broth
1/4 cup white wine
1 medium-large (1/2 pound) baking potato, peeled, in 1/2-inch cubes
2 bay leaves
1/2 teaspoon Herbes de Provence or oregano
1/8 teaspoon black pepper
1 medium-large (1 3/4 pounds) butternut or kabocha squash, peeled, seeded, in 1/2-inch cubes
1 1/2 teaspoons salt, plus to taste
1/2 cup cream
Minced parsley for serving

In soup pot, fry onion in olive oil until softened.

Add broth, wine, potato, herbs and pepper.

Simmer 5 minutes, covered. Stir occasionally.

Add squash plus salt. Simmer, stirring occasionally, 10-12 minutes, or until squash is breaking up.

Remove bay leaves. With slotted spoon, lift chunks into blender and purée, or use immersion blender in the soup pot.

Add cream and simmer 2 minutes. Add a little water if too thick.

Taste and add salt, as needed.

The soup is best if made ahead, refrigerated, and reheated to serve. Sprinkle lightly with minced parsley.


Blogger tagskie said...

Nice blog you got here... Just droppin' by to say hi!

8:30 AM  
Blogger joven said...

hi, you have nice blog.. u can view also mine..

2:40 PM  

Post a Comment

Links to this post:

Create a Link

<< Home