If you are into cooking and baking I’m sure you know what Ladurée means. I discovered famous Ladurée macarons a good while ago, and from that time on I go to Ladurée shop almost regularly just to have one or two with my coffee. This post though has nothing to do with sweets as such but still a lot to do with Ladurée. It is a first one from the whole series to come dedicated to Ladurée recipes- sweet and savoury according to the Ladurée cook books published a few years ago. First when I started reading them I thought there were quite difficult to follow, and I’m pretty sure almost everyone gets this impression. It’s not only about the steps you need to take in order to prepare the food, but also the ingredients seem to be quite expensive and difficult to find on certain occasions. I was thinking that I could at least try and give it a go to see if they are really so complicated. So this is my “mission impossible”. Of course I will modify some things to make them more approachable price- and time-wise, but I will do my best to keep the general high-end cooking style designed by Ladurée. I usually will give you the original recipe and my modifications, sometimes also the reference to the Ladurée cook book, since you might feel like checking it anyway. In the post below I changed the name of this dish from langoustines into prawns, since I replaced them by prawns. So be aware of these kind of changes. I hope you will enjoy the journey through this fascinating world of Ladurée cuisine, like I do. In the end we all deserve a little bit of luxury.Crème de potimarron et langoustines royales- Cream of Pumpkin Soup with Langoustines. Ingredients Serve 3 Preparation:35 minutes Cook: 45-50minutes + 30 minutes I decreased the ingredients, so the serve is for 3 -4 people, cooking time the same
- vegetable stock- 2,5 l- in the original recipe states 200 g poultry carcasses
- 1 leek, green part only
- 1 spring of parsley
- 1 spring of thyme
- 4-6 king prawns- in the original recipe you have langoustines
- 300 g of pumpkin
- 45 ml of extra virgin olive oil
- 1-2 small onions
- 4-5 table spoons of double cream/30%- in the original recipe 180 ml
- salt, black pepper, sea salt crystals
- 2 slices of bacon- my modification
- crusty bread- in the original recipe you make croutons out of white sandwich bread
In a big pot prepare the vegetable stock- once you bring it to simmer, add chopped leek, parsley and thyme. Cook everything slowly for about 30 minutes. Once ready strain the stock and set aside.
Peel, seed and chop the pumpkin and also dice the onions. Heat the olive oil in the sauce pan and fry the onions first, for about 5 minutes. Try to avoid bringing them to a colour. Add the pumpkin and cook everything for a few minutes. Incorporate the stock and the cream. Cook the pumpkin for about 45-50 min, once ready set aside. When it cools down a little bit you have to blend everything until you get creamy consistency. Of course don’t forget to taste the soup and season it if needed.
As the last thing you have to prepare the prawns- clean them and fry for about 3-4 minutes on some olive oil. Season with sea salt and white or black pepper. I also fried some bacon sliced into small cubes. Just to add some taste to the pumpkin.
Once the prawns are ready you serve the cream of pumpkin with prawns and some crusty bread or croutons on a side.