Cream of patisson, tomato, carrot....

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Cream of patisson, tomato, carrot....

Cream of patisson, tomato, carrot....

Number of people

1 pâtisson

1 carrot

1 beef heart tomato

1 Mona Lisa potato

10 cl of liquid cream

10 cl of milk

1 cube of vegetable stock


1 pinch of oregano

1 pinch of basil

1 pinch of rosemary

1 pinch of Espelette pepper

Preparation: 30 min
Cooking time: 30 min
Step 1
Cut and remove the seeds from the pastry. Peel it and cut it into coarse cubes. Cook with the vegetable stock cube in 1 litre of unsalted boiling water for 20 minutes. Add the carrot, tomato and potato previously peeled and cubed.
Step 2
Continue cooking for 10 to 15 minutes. Mix with a hand blender until a nice velvety texture is obtained. Reduce if necessary and then, off the heat, add the milk, liquid cream and aromatic herbs. Homogenize well and then salt. Add the Espelette chilli pepper sparingly. Serve immediately with country bread croutons.
Author's note
The preparation of the pâtisson is tedious and even dangerous. It can be scalded to facilitate peeling.

I add my grain of salt

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