Bread and Squash Soup

Pain Bouilli à la Courge

Preparation info

  • Servings:

    6

    • Difficulty

      Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

A clean, invigorating flavor, exciting and subtle—perfect for a winter evening and a far cry from the banal Lyonnaise version, which is pumpkin boiled in water, finished with milk, and served with crusts and grated cheese apart (Bocuse has launched a rich and picturesque variation that involves cutting out a lid, seeding the pumpkin, filling it with alternate layers of grilled bread slices and grated Gruyère, salt, and pepper, pouring heavy cream to the brim and baking in the oven for 2 hours).

Ingredients

    Method