Pumpkin Soup With Jambon De Bayonne Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 tbsp: Duck fat,
8: Spanish onions, chopped into
1/4 Inch: dice,
1: Turnip, chopped into 1/4inch
Dice,
10 Cloves: garlic, finely
Chopped,
4 cup: Fresh pumpkin, peeled,
Seeded and cut into 1/2inch,
Cubes,
4 ounce: Jambon de Bayonne, sliced
Thin, then cut into 1/4inch
Julienne,
1/2 cup: Creme fraiche plus 1/2 cup,
6 cup: Chicken stock,
3 tbsp: Whole fresh tarragon leaves,
Directions:
In a 6 quart soup pot, heat oil until just smoking. Add onions,
turnip and garlic and cook until light golden brown, about 8 to 10
minutes. Add pumpkin and cook until softened, about 5 to 8 minutes.
Add Jambon, creme fraiche and chicken stock and bring to boil. Reduce
heat and simmer 1 hour. Season with salt and pepper. Soup should be
almost a loose puree. Serve in a warm, hollowed out pumpkin, ladling
into smaller bowls made of pumpkins. Add dollop of creme fraiche and
sprinkle with tarragon. Yield: 6 servings
MEDITERRANEAN MARIO SHOW #ME1A24
Source from luhu.jp
turnip and garlic and cook until light golden brown, about 8 to 10
minutes. Add pumpkin and cook until softened, about 5 to 8 minutes.
Add Jambon, creme fraiche and chicken stock and bring to boil. Reduce
heat and simmer 1 hour. Season with salt and pepper. Soup should be
almost a loose puree. Serve in a warm, hollowed out pumpkin, ladling
into smaller bowls made of pumpkins. Add dollop of creme fraiche and
sprinkle with tarragon. Yield: 6 servings
MEDITERRANEAN MARIO SHOW #ME1A24
Source from luhu.jp
Tags
Molto