Pumpkin soup

2021/12/02 blog

◎ Sendai French. Chef's blog

A 17-minute walk from [Sendai Station] toward the Katahira Campus of Tohoku University (southwest direction).

6 minutes walk from Sendai City Subway "Tozai Line" [Aoba Dori Ichibancho Station] toward Sendai High Court (southwest direction).


Along Itsutsubashi-dori, the back Ichibancho.

Opposite Mitsuhara-san, the shop on the first floor with the French flag

French home cooking and wine

[La Fleur de Cerisier]

Owner chef Fumihito Sato



I will do my best to help you today.


I hope you feel that this encounter is a very valuable and meaningful encounter.

Please stay with us until the end.


Today, I will introduce how to make a dish "soup" that appears in the French course.


[Cold pumpkin soup] Soup de potiron

Pumpkin soup is a delicious soup that can be eaten hot or cold.

When cooking, the original sweetness of vegetables, which is brought out by slowly frying pumpkin and poironegi, is the special taste of "because it is a vegetable".

Let's spare no effort and time.


[Material] For 4 to 6 people

・ Pumpkin ……… 1/2 pieces

・ Poironegi ……… 1/2 pieces

・ Onions ……… 1/2 pieces

・ Unsalted butter ……… 2 tablespoons

・ Sugar ……… 1 pinch

・ Salt ……… Appropriate amount

・ Von Blanc ……… Appropriate amount

・ Milk ……… 250-300ml

・ Cream ……… 50ml

・ Bouquet garni ……… One


[How to make]

①. Peel the pumpkin and slice it to a thickness of about 5mm. Cut the poironegi into small pieces, slice the onions at right angles to the fibers, and cut the fibers.

②. Heat a pan to melt a tablespoon of butter, and slowly sway the powaronegi and onions over low heat until they become soft.

③. Melt 1 tablespoon butter in another pan and fry the pumpkin slowly over low heat until it shines. At this time, add a pinch of sugar.

④. Add the pumpkin of ③ to the pot of ②. Lightly salt and add the bouquet garni, then pour the von Blanc until it's flat. Cover and simmer over low heat for 30-40 minutes with occasional stirring. Add about 150 ml of milk at room temperature, bring to a boil again, and season with salt.

Put ⑤.④ in a mixer to make it puree, and strain it with a strainer such as Chinois. After straining, chill in the refrigerator.

⑥. Add about 100 ml of cold milk to chilled ⑤ and stir to make it smooth. Just before eating, add 50 ml of fresh cream that has been stood for 6 minutes. To make it even lighter, whisk it with a hand mixer and let it soak in air.

⑦. Serve on a plate and complete.



That's all for today!

Thank you for reading to the end today.

[Notice of recruitment of part-time staff]

La Fleur de Cerisier is looking for a part-time staff who welcomes inexperienced people.


○ What is your job?

It is a general hall business such as making simple cocktails and pouring wine to customers.

The staff of Cerisier will work part-time for the first time. There are many students who say that, even inexperienced students are okay.

Of course, double work is also welcome.


Work 1-3 days a week, including weekends

I am thinking of shifting about 3 to 5 hours a day between 18:00 and 23:00.

Shifts such as every Friday or every Saturday are OK.


* Basically, we try to make shifts according to the wishes of those who work.


This time, we are recruiting due to vacancies due to graduation of existing staff and job hunting.


You can also contact us directly by phone, Instagram, Facebook, or from our homepage.


Nice to meet you!



Next time again, La Fleur de Cerisier   See you on our blog! (o ^^ o)


Au voir (O   Voire)

À bientôt (A   Bianto   )


We're rooting for you.


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Speaking of French in Sendai, La Fleur de Cerisier


[ La   fleur de cerisier rough ruled Surijie]

Means "cherry blossom" in French.


We hope that it will take root in this city like a cherry blossom and become a shop that is loved by everyone.


We hope that you will find a store that will be useful to you.


La Fleur de Cerisier  

1-15-20 Ichibancho, Aoba-ku, Sendai

Sonoda Building 1st floor

TEL 022-724-7448

Reservation staff

Fumihito Sato