Le Potimarron - a succulent, dense, chestnut flavored squash that makes delicious soup.
Potimarron Soup
serves 4
2 pounds potimarron (a.k.a. Hokkaido squash), peeled and cut into one inch cubes
4 cups chicken stock
2-3 teaspoons sugar, depending on the sweetness of the potimarron
4 tablespoons crème fraîche or heavy cream
salt
freshly ground white pepper
4 small slices Fourme d'Ambert cheese
In a large stockpot mix together the cubed potimarron, chicken stock and 2 teaspoons sugar.
Bring to a boil over high heat, cover and cook for 20 minutes.
Taste and add more sugar if necessary.
Blend until completely smooth with a hand blender or in a food processor. Use caution with hot soup!
Just before serving, bring back to a boil and whisk in the crème fraîche or cream. Add salt and white pepper to taste.
Ladle into 4 bowls and lay a slice of Fourme d'Ambert on top of each serving.
Enjoy!
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