Page 5 - livret-recette-sherpa-2010-en

Ingredients (serves 4)

25 g butter, 4 eggs 1 kg pumpkin 250 g Hokkaido squash ½ onion

1 leek (white part only) 1 l chicken stock or 1 cube 1 l milk

Salt, pepper, nutmeg

Froth:

250 ml milk, 2 slices smoked bacon 1 clove garlic 1 stalk rosemary 50 g Arnad lardo

Our Terre de l’Alpe selection:

organic eggs.

Pumpkin cream, smoked-bacon froth and poached eggs

Cream: peel and dice the pumpkin and squash. Chop the onio and leek, and sweat them in a pan. Add the pumpkin and squas cover, and cook on a low heat for about 10 min. Add the chicke stock and milk, and let it cool for about 45 min. Mix and strain in a conical strainer.

Bacon froth: Heat the milk, add the bacon, garlic, rosemary and Arnad lardo. Let it infuse conical strainer, and froth it in Poach the eggs for 3 min in unsalted boiling water with 4 tablespoons of white vineg Serve the cream, poached eggs and froth in soup plates

SHE225-Livret recette 2010 GB vecto.indd 5 19/10/10