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Cappuccino of pumpkin with chestnut and poached egg Recipe

Cappuccino of pumpkin with chestnut and poached egg Recipe
Method
  • 1For the soup

    Peel and finely dice the shallot. Peel the pumpkin and scoop out the seeds in the centre. Cut the flesh into 2cm dice.
    Heat a saucepan and add a little olive oil. Sweat the shallot with the salt, butter and bouquet garni for 3 minutes. Add the pumpkin and sweat for 5 minutes, stirring often. Add the cream and the milk and cook for 20 minutes. Check that the pumpkin is soft and then remove the bouquet garni.
    Blend to a smooth soup and keep warm until ready to serve.

  • 2For the cream

    Peel and finely dice the shallot.
    Melt the butter in a saucepan and then sweat the shallot with the salt for 3 minutes. Add the chestnut, cream and stock and cook for 10 minutes over a medium heat. Blend with a stick blender and then pass through a fine sieve. Check the seasoning and keep warm.

  • 3For the eggs and to serve

    Roughly chop the chestnuts.

    Bring the water to a gentle simmer and add the vinegar and the salt. Break each of the eggs into their own ramekin.

    Stir the water to create a whirlpool effect and then add the eggs to the water. Cook for 2 minutes and then drain on kitchen paper. Trim the egg white to give a neat shape.

    To serve: pour the pumpkin soup into bowls and delicately place a poached egg on top.
    Use the stick blender to foam the chestnut cream, tilt the pan and then spoon the foam on top of the eggs. Finish with a sprinkling of chopped chesnuts and a few drops of the emulsion.

Chef's tip

«Always use the freshest eggs possible when making poached eggs.»

A smooth mushroom soup served with a chestnut cream and a poached egg.

Rate this recipe :

(13 votes)

  • Preparation  30mins
  • Cooking time  20mins
  • Rest time  10mins

  • Difficulté  Medium

Ingredients for people


    For the cream
  • Pumpkin : 800 g
  • Shallot(s) : 2 whole
  • Unsalted butter : 50 g
  • Garlic, thyme and bay leaf bouquet garni : 1 whole
  • Fine salt : 6 pinch(es)
  • Double cream : 100 ml
  • Semi-skimmed milk : 100 ml

  • For the emulsion
  • Cooked chestnut(s) : 100 g
  • Shallot(s) : 1 whole
  • Double cream : 250 ml
  • Vegetable stock : 150 ml
  • Unsalted butter : 10 g
  • Fine salt : 3 pinch(es)

  • Part three of the recipe
  • Cooked chestnut(s) : 30 g
  • Whole egg(s) : 6 whole
  • Coarse salt : 6 g
  • White wine vinegar : 50 ml
  • Water : 3000 ml
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