Recipe created by Guy Jullien Restaurant La Beaugravière, 84 Montdragon France Recette en français - Rezept in Deutsch   Cream of Pumpkin and Truffle

 

 

 

Recipe created by Guy Jullien

 

Ingredients or 4 Persons :

- 500 g (1 lb) of pumpkin

- 50 ml (3 tbsp) of olive oil

- 1 leek

- 1 onion

- 1.5 l (3 pints) chicken stock

- 25 g (1 oz) of butter

- 1/3 l (1.5 cup) of cream

- 40 g (1.5 oz) of black truffle

 

Making the recipe :

- Cut the squash into cubes after removing the skin and the seeds.

- Chop the leek and the onion. Pour olive oil in the casserole, heat the onion and
leek.

- Add the butter and squash. Stir.

- Add the chicken stock. Bake in the oven for one hour. Add salt, pepper, and a little sugar. - Mix in a Vorwerk thermomixer, add the cream.

- Crush the truffle with a fork. Add to the cream of pumpkin.

- Steep for three minutes. Serve immediately.

 

Which wine goes with this dish?

The power of the truffle and velvety soft sweetness of the squash call for a powerful and aromatic wine.

A Tavel du Domaine de la Mordorée seems to be the ideal marriage.

 

		Recipe created by Guy Jullien Restaurant La Beaugravière, 84 Montdragon France, près d'Orange et d'Avignon dans le Vaucluse, cuisine classique par le chef Guy Jullien, spécialités de truffes. RN7 - 84430 MONDRAGON - Tel : +33 (0) 4 90 40 82 54 - Fax : +33 (0) 4 90 40 91 - www.beaugraviere.com