Autumn squash soup with country ham and garlic croutes (Crème de potiron) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 67) by Paula Wolfert

  • chives
  • heavy cream
  • nutmeg
  • onions
  • butternut squash
  • potatoes
  • chicken stock
  • duck fat
  • piment d'Espelette
  • jambon de Bayonne
  • stale baguette bread
  • EYB Comments

    Can substitute serrano ham or prosciutto for jambon de Bayonne.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute serrano ham or prosciutto for jambon de Bayonne.

  • fprincess on January 02, 2013

    Made again, this time with kabocha squash. Photo here: http://forums.egullet.org/topic/58505-the-soup-topic/page__st__1080__p__1903629#entry1903629

  • fprincess on December 20, 2011

    I fully agree with cjb. The soup is very good but it's the garnishes that make it really special.

  • mirage on January 16, 2010

    Soup is quite good, but topping is fabulous.

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