Pumpkin Soup With Fourme D'ambert |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From a web site source of this wonderfull cheese. Ingredients:
1 3/4 lbs pumpkin, section of |
3 1/2 ounces cheese, fourme d'ambert |
3 1/2 tablespoons isigny butter, with coarse rock salt |
3/4 cup creme fraiche, generous |
fine salt |
fresh ground pepper |
Directions:
1. Remove the seeds, filaments and rind from the pumpkin.
2. Cut the flesh into small pieces.
3. Over low heat, cook the pumpkin pieces in the melted butter, covered, for 5 minutes.
4. Pour in 3/4 cup water, add 1/2 teaspoons salt, cover and let cook 20 minutes longer over low heat.
5. Put the pumpkin through a food mill using the fine strainer plate, purée in a blender, add the crème fraîche and season with salt and pepper.
6. Gently bring the soup to a boil.
7. Ladle the soup into bowls and lay five thin slices of the fourme d'Ambert cheese on the surface.
8. Wait for a moment until the cheese has melted and serve.
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