Veloute Petit Jean

Creamed Puree of Pumkin Soup

Ingredients:
3 Tbs butter, unsalted
6 Tbs flour
28 oz chichen or vegetable stock
8 oz turnip
12 oz pumpkin
4 oz onion
1 each bay leaf
6 oz white wine (optional)
Nutmeg, salt, white pepper, to taste
4 oz whipping cream

Preparation:
Make a roux blanc with the butter and flour. Thicken stock with roux. Saute onion and vegetables in a little butterm, add wine and bay leaf. Reduce. Add to thickened stock. Cook stock until vegetables are soft. Puree and strain. Add cream and adjust seasoning to taste. Garnish with fresh parsley and croutons.
 

Makes 6 servings.
 

Courtesy of Chef Eduardo Ramos, Princess Cruise Line. Prior to coming to Princess, Chef Eduardo was an Executive Sous Chef for Hilton International Manila and Royal Caribbean Cruise Line. He also served as Executive Chef for Premier Cruise Line, Airtours Sun Cruises, and Regency Cruises.

The Loire Valley & Paris

Paris & Nice