Bergerac's Jazzy Pumpin & Cèpe soup with Parmesan Flakes

Bergerac’s Jazzy Pumpkin & Cèpe soup with Parmesan flakes

Preparation and cooking 30 min. servings 4-till 8 pers.

  To see this in french please click here : Soupe "Jazzy" de Citrouilles et Cèpes au Parmesan Râpé à la Bergeracoise

Ingredients:

60ml extra virgin olive oil 40gr butter 1 tablespoon minced garlic 1 teaspoon oregano and thyme mix / chopped or dried 300g cèpe mushrooms, sliced 4mm thick 150g chopped bacon in small cubes handful of basil leaves, chopped (optional for the summer) sea salt and ground white pepper, to taste 2 kg pumpkin, cut into 1cm cubes 750 ml chicken stock 60ml cream Hand full of parsley, chopped 50g freshly grated Parmesan cheese, plus extra to serve

 Ariane Lumen byDorvan Création Photographie

of course, I recommand this excellent preparation elaborated by my friend Ludo van den Bergh,  one of the best cooks in Rep. Czech, and the owner of the Auberge de Provence/Conferenz Center in TUCHOMéRICE.  You'il find me there on 7th of November, starting an exhibition, that ends on the 15th of Januar, in the same time in Gallery Manto (Prague) too !  I hope to meet you in this really excellent place ! Kisses Ariane Lumen.

see more on this link : Arts de Vivre - Exhibition - Prague - Czech Republic - 7th of November 2013

Preparation:

Heat the oil in a cooking pot over medium heat. Slowly roast/cook the garlic and pumpkin cubes for 10 minutes, add salt, oregano & thyme, cook until the pumpkin cubes are lightly browned and soft. Stir continuously. Add white pepper to taste, then pour the chicken broth and let cook 8 minutes without a lid. Remove from heat. Put 2/3 of the soup mixture in a food processor and blend until smooth. Pour the pumpkin mixture back into the cooking pot, add to it the 1/3 pumpkin cubes and stir into it the cream, add parsley and Parmesan cheese. Put it back on a small fire for another 2-3 minutes. Heat two spoons olive oil in a pan and sauté the mushrooms over a high flame for 4-5 minutes, drain and keep them warm, they should be a bit crunzy. Add the bacon cubes in the same pan and cook on low heat for 3-4 minutes, drain and keep warm

To serve:

Ladle the hot pumpkin soup into a bowl or soup plate, season with a bit salt and freshly ground black pepper. Place in the middle a view cépes and a view bacon cubes on top and sprinkle a little bit of parmesan cheese flakes on top. Finish with a bit parsley, the fresh green color makes a nice contract with the orange red color of the pumpkin.

Tip from the Chef:

  Ludo van den Bergh visiting in Saint Georges de Montclard (France) at Jean Claude Lambert's Hôtel - Restaurant

I take a small pumpkin, cut the head off and keep it separate. On the bottom I slice a small part off so that the pumpkin can stay without additional support. I take the pumpkin meat out(you can use for your next soup)and fill it with hot pumpkin soup…serve with the head on top of it, original and funny to see when it arrives by your guests.

Bon Appétit! Very tasty with a glass Sauvignon boisé 2009 from Chateau Masburel

“ As a child my family's menu consisted of two choices: take it, or leave it”

  Arts de Vivre - Exhibition - Prague - Czech Republic - 7th of November 2013

contact : collectif-artistique.sgdm@orange.fr