672 Purée Bressane

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

Cut 750 g (1 lb 10 oz) pumpkin in large pieces, add dl (1⅓ pt or U.S. cups) milk, 20 g ( oz) salt, a good pinch of caster sugar and bring to the boil. Add 300 g (11 oz) Croûtons of bread fried in butter and simmer together gently until cooked. Pass through a fine sieve, adjust the consistency with dl (1⅓ pt or U.S. cups) boiling milk, then pass through a fine strainer. Finish at the last moment with 150 g (5 oz) butter and 1 dl ( fl oz or ½ U.S. cup) cream.

Garnish

60 g (2 oz) small Italian pasta cooked in milk.

This soup may also be made as a Cream or a Velouté.