Cream of pumpkin soup, smoked bacon foam and poached eggs

Huile d'olive de Nice PDO
Subtle flavour
Crème de potiron, écume de lard fumé et oeufs pochés
A PDO
Preparation
25 min
A PDO
Resting time
1h
A PDO
Cooking time
1h
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Gluten-free Automn Winter

Ingredients

A PDO
For 4 personnes
  • 4 tablespoons of mild-flavoured olive oil
  • 1 kg of pumpkin
  • 250g of pumpkin
  • 4 eggs
  • 1/2 onion
  • 1 leek (white part)
  • 1 litre of chicken stock or 1 stock cube
  • 1 litre of milk
  • Salt, pepper
For the lard foam:
  • 25cl of milk
  • 4 slices of smoked bacon
  • 1 clove of garlic
  • 1 sprig of rosemary
  • 4 tablespoons of white vinegar

Tip

For this pumpkin soup, we recommend a subtly flavoured olive oil such as PDO Nice, PDO Nyons or the Lucques variety, Négrette, Bouteillan, Tanche, Cailletier …

Instructions

Prepare the cream:

  • Peel the pumpkin and the potimarron, then dice them. Finely chop the onion and the white part of the leek, then fry them gently in 2 tablespoons of olive oil. Add the diced pumpkin and potimarron, and cook gently, covered, for 10 minutes.

  • Next, add the chicken stock and milk, and leave to cook for about 45 minutes (you can prepare the lard foam whilst this is cooking).
  • Blend the mixture and pass it through a sieve. Add 2 tablespoons of mild-flavoured olive oil, mix and set aside.
Prepare the lard foam:
  • Heat the milk, then add the bacon, garlic and rosemary. Leave to infuse for about 1 hour, then strain through a sieve.
  • Whisk the mixture until frothy using a hand blender.
  • Poach the eggs for 3 minutes in boiling, unsalted water to which white vinegar has been added.

  • Arrange the cream, the poached egg and the bacon foam in a soup plate. Add a drizzle of olive oil for presentation.

Tip

For this pumpkin soup, we recommend a subtly flavoured olive oil such as PDO Nice, PDO Nyons or the Lucques variety, Négrette, Bouteillan, Tanche, Cailletier …
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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