Monday, October 1st, 2012
Pumpkin cream soup with black truffles
MICHEL PHILIBERT – LE GAJULÃ‰A
500cl crÃ¨me fraÃ®che
salt & pepper
2 slices soft white bread for croutons (optional)
60g fresh truffles
Cut the pumpkin into wedges, remove the skin (hard!), then cut the flesh into pieces. Cook in boiling water for 20 minutes.
Drain and put in the blender. Gradually add the butter and crÃ¨me fraÃ®che; then season to taste.
Five minutes before serving the soup add the truffles, finely diced.
If you like, the soup can be accompanied by little croÃ»tons fried in olive oil until crisp.
Taken from Ventoux â€“ Cuisine autour du GÃ©ant de Provence by Michel Philibert and Dominique Bottani (published by Ã‰quinoxe). Michel Philibert is the chef-proprietor of Le GajulÃ©a in Le Barroux.