Pumpkin Soup
INGREDIENTS:
6 cups chicken stock
1 1/2 teaspoons salt
3 1/2 cups cubed fresh pumpkin
1 teaspoon fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
DIRECTIONS:
1. Cut pumpkin into 1/2-inch cubes.
2. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns.
Bring to a boil, reduce heat to low, and simmer for 30 minutes
uncovered.
3. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
4. Return to pan and bring to a boil again. Reduce heat to low and
simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into
soup bowls and garnish with fresh parsley.
Pumpkin Soup
INGREDIENTS:
6 cups chicken stock
1 1/2 teaspoons salt
3 1/2 cups cubed fresh pumpkin
1 teaspoon fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
DIRECTIONS:
1. Cut pumpkin into 1/2-inch cubes.
2. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
3. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
4. Return to pan and bring to a boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
No comments:
Post a Comment