Ingredients for about 15 madeleines

* 4 eggs
* 40 g melted butter
* 1 petit-suisse (individual fromage frais)
* 1 / 2 packet of baking powder
* 5 cl of milk
* 2 slices of smoked salmon (or 200 g)
* 1 teaspoon cumin
* 1 teaspoon chopped cilantro

Ingredients for 4 guests
* 600 grams of onions
* 1 liter of vegetable broth
* 2 tablespoons flour
* 4 beautiful slices of bread (preferably campaign)
* 120 g of grated Gruyere
* A trickle of olive oil
* Pepper

Preparation 25 minutes

* Bring to boiling broth vegetables. Meanwhile, peel onions and slice them thinly.

*

In a pan, let them come back 10 minutes in the net oil until lightly browned.

*

* Sprinkle onions with flour and stir constantly over medium heat until it begins to scorch.

Then add the broth. Pepper.



Let simmer 20 minutes with a lid and simmer.



10 minutes Cooking
* Preheat oven to 240 ° C (th.8). At the end of the cooking pot, pour the soup into 4 bowls can go in the oven. Place 1 slice of bread a bowl on the bottom of the soup. Sprinkle the Gruyere cheese and put in oven 7 to 8 minutes.
* Serve and enjoy illico presto!

Sources: Inspired by a recipe after "Revenue Yes Head! 2009"

Remarks

If individual bowls, you can use a gratin dish.
In this case, drop all the slices of bread on top of the soup.



And sprinkle all of Gruyere cheese.



This dish is perfect after meals holidays ahead in the coming days ...

The first part of this soup can be prepared in advance. So just warm it up before making gratin in the oven. This can be very handy to warm up at home after having braved the cold winter Christmas markets ...

Serves 8

* About 6 pounds of pumpkin
* 1 large onion
* 1 garlic clove
* 5 cups heavy cream
* 2 tablespoons finely chopped fresh chives



Preparing and cooking

* Cut the pumpkin into 8 wedges, remove and discard the seeds and membranes. Scoop out the pumpkin flesh and reserve. Discard the rind. Peel and chop onion and clove.
* Cut the flesh into cubes and transfer to a large stockpot, add enough water to cover. Add the onion and garlic. Bring to a boil over high heat.
* Reduce the heat to medium and cook for 30 minutes, until the pumpkin is fork-tender. Remove from the heat. Strain the pumpkin mixture throuth a fine wire sieve and discard the liquid.
* Place the pumpkin mixture in a blender container and purée until smooth.
* Transfer the mixture to a medium saucepan. Stir in the cream.
* Stimmer about 20 minutes, until creamy and heated through.
* To serve, divide the soup among soup bowls. Sprinkle with the chives.

Sources : "City Tavern Cookbook"

Information : Le "City Tavern" is a philadelphian restaurant.