LeMont Recipe: Pumpkin Bisque With Honey Creme Fraiche
PITTSBURGH (KDKA) -- LeMont Executive Chef Roley Johnson is treating Pittsburgh Today Live viewers to his Pumpkin Bisque recipe featured on Tuesday's show.
Pumpkin Bisque with Honey Creme Fraiche
LeMont Executive Chef Roley Johnson
What you need:
- Mixing bowl
- French knife
- Vegetable peeler
- Measuring spoons
- Measuring cup
- Medium saucepan
- Hand whisk
- Immersion mixer or fine mesh hand strainer
Ingredients:
Yield is approximately 64 ounces
- 3 Tablespoons of olive oil
- 1 Tablespoon of chopped garlic
- 2 Tablespoons of chopped shallots
- 1 Tablespoon of fresh Ginger root
- 1 Tablespoon of ground cinnamon
- 1 Teaspoon of thyme
- 1 Teaspoon of ground nutmeg
- 2 Tablespoons of pumpkin pie spice
- 2 Cups of pumpkin puree
- 3-1/2 Cups of chicken stock
- 1 Cup of brown sugar
- 1 Cup of heavy whipping cream
- Salt and pepper
Honey Creme Fraiche:
- 1/4 Cup or 2 ounces of sour cream
- 1/8 Cup or 1 ounce of Buttermilk
- Honey
Procedure for Creme Fraiche:
In a mixing bowl:
- Add sour cream
- Whisk in Buttermilk
- Add honey to your taste
- Procedure for Pumpkin Bisque
- Peel the ginger with the vegetable peeler and chop it fine with a French knife
- Measure 2 tablespoons with your measuring spoons
- Measure the chopped garlic (use whole garlic if desired and chop it fine)
In a medium pot:
- Heat olive oil
- Add garlic, shallots and ginger, cook until they are gold in color
- Add the chicken stock and bring it to a boil
- Add the brown sugar and pumpkin puree, then whisk until smooth
- Add the ground cinnamon, thyme, pumpkin pie spice, nutmeg
- Cook on low heat for approximately seven (7) minutes whisking occasionally
- Take the pot off the heat and blend with an immersion mixer until smooth. (If you don't have an immersion mixer, use a fine mesh hand strainer to filter bisque into another pot or bowl.)
- Blend in the heavy whipping cream with the hand whisk
- Add salt and pepper to taste
- Top your Bisque with a dollop of Creme Fraiche and serve. Enjoy!
