1 Finely chop onion and leek and sweat them in a casserole with – preferably – truffled olive oil. If you are adept with Grapeseed, Sunflower or Olive oil, use one of these perfumed with Black Truffle.
2 Cut the flesh in big cubes and add it to the casserole. Fill cream to halfway up the mixture. Cook over a low fire. The squash will slowly dissolve, like a compote. Stir from time to time. Adjust the seasoning. The color is splendid!
3 Depending upon the texture your prefer, add cream or reduce it further.
4 Instead of passing this soup through a food mill, we leave it a bit rustic. Add the Truffle in breaking, as you take it off the fire, and let it infuse a few minutes.
5 Accompany this crème with croutons rubbed with butter or truffled olive oil.
My advice: The cream can be replaced by rice cream or tapioca.
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