White pumpkin?

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Do you know patisson? I didn’t know! Last Sunday I went shopping at the Versailles fair and I came across this white pumpkin that looked like a flying saucer. I had never seen it in my life, so I asked the girl at the newsstand what it was and she looked snobbish and said she didn’t know. Thankfully, there are better people around the world (even in France) and the lady in the queue in front of me told me that her name was patisson and that it was very tasty to use in salads or to make soup.
I was looking at that very curious vegetable and decided to bring it home. As I had a cold here today and I was going to make Fernanda Flaiban’s espelette breadsticks, I ended up making the soup so as not to get too fat.
patisson2
When I left the patisson I realized that it had a certain melon smell, but as if the melon had become a vegetable. The taste is somewhat reminiscent of a sweeter and waterier artichoke. I made the soup that was delicious and very light. Here is the recipe:

INGREDIENTS:

  • 1 liter of WATER
  • 500 grams of peeled PATISSON, without seeds and cut into small pieces
  • 200 grams of peeled POTATOES
  • 80 grams of Leek
  • 1 MEDIUM ONION cut in four
  • 1 clove of garlic
  • 3 grams of FRESH TOMINO SHEETS
  • SALT, grated nutmeg and KINGDOM PEPPER to taste
  • 100 grams of FETA CHEESE cut into small cubes
  • FRESH BASIL leaves to decorate

WAY OF DOING

  1. Place the patisson, potatoes, onion, leeks and garlic in the water to cook until soft.
  2. Process everything with the mixer or blender.
  3. Add the thyme, salt, pepper and nutmeg. Let it thicken a little over low heat.
  4. Serve in a bowl, add the squares of feta cheese and basil leaves to decorate.

soup

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