Welcome to ADD WARMTH to YOUR TABLE en Français!
Are you an American transplant in France? Are you planning a move to France? Are you a Francophile? Do you want to bake something delicious WHEREVER you are and learn a few French words while you are doing it? If you answered YES to any of these questions, this post and this series is FOR YOU! You’ll see the English / French Vocabulary inserted in the Recipe Steps!
If you would like the recipe in English only, you can download that HERE>Velouté de Potimarron ENGLISH
Velouté de Potimarron
Looking for the perfect creamy, fall or winter soup? Need something to serve as a “starter” or an appetizer when having friends for dinner? Velouté de Potimarron is the perfect cold weather solution!
WHAT ARE POTIMARRONS? Potimarrons are smallish (1 – 3 pound) winter squash. Even though Potimarrons look like small, oddly shaped pumpkins, they have a deeper, earthier taste than the traditional American pumpkin or butternut squash. In the US and UK, you will find them by the name Red Kuri Squash or Hokkaido Squash. Alice Waters and Rachel Ray have recipes for Red Kuri Squash, so you may be able to see Potimarrons in the US.
WHAT IS A VELOUTÉ? A traditional “velouté” is a soup enriched by the addition of crème fraiche and egg yolks after the soup is cooked. This recipe does not use egg yolks. Velouté is also an adjective used to describe a silken texture.
WHEN YOU’LL SEE THEM: You’ll see Potimarrons growing in people’s gardens in the Spring, Summer and early Fall. (I grew two!) Dishes with Potimarron are served all year round, but are more popular in the cooler months when people tend to eat a heavier, starchier meal. You can make veloutés and potages from Potimarron. You can cube the Potimarron and bake and serve as a side dish.
WHEN & HOW TO SERVE VELOUTÉ DE POTIMARRON: You can serve in either a “cup” size or “bowl size”. You can serve before the main plate of the meal as a “starter” or “appetizer”. Alternatively, you can serve a beautiful bowl as its own course, accompanied by a hearty bread and some cheese.
SERVING SIZE: With a 680 gram or 1 ½ pound Potimarron, you will have approx. 858 ml or 4 ½ cups of soup. This would serve for 4 persons as a “starter” with a cup serving size (235 ml). For an entrée size, this would serve 3 persons with 1 ½ cup (355 ml) serving size. Consider which course you will serve this for and what cups/bowls you want to use.
- 1 Potimarron (approximately 680 grams / 1 ½ pounds in weight)
- 500 ml / 16.90 ounces Hot Water
- 1 Cube Bouillon (I used Bouillon de Legumes / Vegetable Bouillon)
- 1 Shallot
- 1 Garlic Clove
- 5 ml / 1 teaspoon Nutmeg (add more to taste)
- Salt and Pepper (to taste)
- 20 ml / 1 Tablespoon + 1 Teaspoon Honey (to taste)
- Crème Fraiche (approximately 5m per 1 cup of soup / 1 teaspoon per cup of soup– to taste). *You can use mild Sour Creme as a substitute if you cannot find Crème Fraiche.
- Large Saucepan
- Electric Blender or Immersion Blender
- Cutting Board
- Vegetable Peeler
Get out All Your Tools and Prep Your Ingredients.
- Wash your Potimarron.
|DIRECTIONS||English Word||French Word|
|STEP 1: Dissolve one cube of bouillon in 500 ml of hot water in a large saucepan.||saucepan||une casserole|
|STEP 2: Mince 1 shallot and add to the bouillon in the saucepan.||shallot||une échalote|
|STEP 3: Mince 1 garlic clove and add to the saucepan with the shallot and bouillon.||garlic clove||une gousse d’ail|
|STEP 4: Simmer the bouillon mixture on a low flame on your stovetop while you prepare the Potimarron.|
|STEP 5: Here’s the fun part! Cut your Potimarron!
|STEP 6: Cover your saucepan with a lid and bring the contents to a boil. Simmer for about 20 – 30 minutes.|
|STEP 7: After about 20 – 30 minutes, open the saucepan and pierce a piece of the Potimarron with a fork to see if it is soft enough for you to blend with your Immersion Blender.||immersion blender||une mélangeur à main|
|STEP 8: Blend until the mixture is smooth.|
|STEP 9: Taste and adjust seasoning by adding salt and pepper.|| salt
|STEP 10: Add nutmeg. Start with 1 heaping teaspoon, but add more if you like.||nutmeg||la muscade|
|STEP 11: Add honey into the saucepan just to sweeten the velouté up a bit.||honey||le miel|
|STEP 12: When you are ready to serve your velouté, spoon into a cup or bowl and add some crème fraiche. Now, you may be tempted to skip this step. I say, “NO!”. It makes the soup even more beautiful and just tones down the earthiness a bit.|
|You can put a small bowl of extra crème fraiche out on the table if people want to add more.||bowl||un bol|
TIPS & TRICKS:
- You might be tempted to bake the Potimarron in the oven and then scoop it out into a saucepan. You certainly can do it this way. BUT, cooking it on the stovetop is so much easier. Trust me. I’ve done it both ways.
- Don’t be nervous about just throwing the shallot and garlic in to the bouillon without sautéing in butter or oil. They will be cooked by the time you are done and you won’t get a tummy ache. 😉
Are you ready to make Velouté de Potimarron?
Here is a handy English / French Vocabulary Chart for you to take to practice with! Just Download Right Here: Velouté de Potimarron VOCABULARY
HAPPY SOUP MAKING!