Recipe No 239 soup Adapted 2013

Pumpkin and leek soup

This is a thick and hearty French soup, commonly served with a slice of foie gras, called soupe de potiron et poireax au foie gras. We first learned of this recipe in Anne Willan’s awesome book, The Country Cooking of France. It is a truly magnificent publication with well written recipes which never fail.

Adapted from Anne Willan, The Country Cooking of France

Time

Prep:

Total:

Difficulty
very easy
Yield
6 serves • 2400 g
Metric Imperial

Processes

  • Pumpkin, peeled, deseeded and roughly chopped into 2.5 cm / 1" chunks (½ small)
    675 g
  • Potatoes, peeled and roughly chopped (2 medium)
    330 g
  • Leeks, white part only, cleaned and thinly sliced (4 medium)
    675 g
  • Water, or vegetable stock (5 cups)
    1250 g
  • Salt (4 tsp)
    10 g
  • Pepper, ground (1 tsp)
    2 g
  1. 01
    Combine in a large pot.
  2. 02
    Bring to boil. Reduce to simmer. Cover.
  3. 03
    Simmer until vegetables are soft, about .
  4. 04
    Allow to cool slightly.
  5. 05
    Transfer to the jug of a blender. (Wipe the pot clean, ready for step 07.)
  6. 06
    Purée. Optionally, pass through a fine sieve.
  7. 07
    Return to cleaned pot.

  • Sugar (½ tsp)
    2 g
  1. 08
    Season.

Notes

If the soup is too thick, thin with a little water or vegetable stock.

Storing

keeps well in the refrigerator for up to 3 days; frozen for up to 3 months

Food pairings

A thin slice of fried foie gras.

Categorisation

Category
soup
Meal
lunch starter
Cuisine
french
Diet
vegetarian
Tags
burgundy french leek pumpkin soup soupe de potiron et poireax au foie gras