Winter Veg Bisque with Pork
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Preparation steps
1.
Place the pieces of pumpkin and potato in a pan and add water so that they are just covered. Put the lid on and place over a medium heat. Cook until the pumpkin and potato are soft.
2.
Meanwhile, clean the girolles and cut the bacon slices into small squares.
3.
Heat the oil in a frying pan and sauté the girolles over a medium heat until golden-brown. Add salt and pepper and remove from the heat. Set aside.
4.
Fry the bacon in a hot, dry pan and then place to one side when golden and crisp. Remove from the pan and drain on kitchen paper.
5.
When the pumpkin and potatoes are tender, drain well and place in a blender. Blend with enough stock until you have a smooth consistency, adding more or less as necessary.
6.
Add the crème fraîche, blend again, and season. Place back on a moderate heat and stir well.
7.
As soon as the soup starts to simmer, remove from the heat and check the seasoning.
8.
Divide the soup between four bowls and add the girolles and bacon. Sprinkle over the chervil and serve.
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