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13/10/13
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Vichyssoise soup with pumpkin
Since Halloween is coming, this is a variation of my Vichyssoise soup with pumpkin.
Vichyssoise with pumpkin:
25 g of butter
25 g of butter
some sunflower oil
1 big, fresh leek
1 kg of pumpkin, peeled, without intestines and seeds, cut into pieces
1 big white (sugar) onion
750 ml of chicken consommé (ready-made, from cubes)
a few potatoes
1 bunch of green parsley
150 ml of soup cream (that can be boiled and won't go sour)
slightly fried almond slices for decoration
Melt the butter with some oil in a big pan and stir fry the cut leek and onion in it until they get slightly brown. But only slightly brown:-) So don't miss this moment while thinking about last night :-).Add pumpkin, cut green parsley, consommé, a pinch of salt and ground black pepper and bring everything to the boil. Let it simmer delicately for about 30 minutes. In the meantime cook the potatoes, cool them down and cut them to pieces. Add them to the pan, bring everything to the boil again. Cool everything down until it's no longer hot. Mix the contents of the pan in a mixer. Heat it up again while adding the cream.
The colour should be light orange with a green glow. Decorate with fried almond slices.
The colour should be light orange with a green glow. Decorate with fried almond slices.
The soup is easy to make, disappears from plates within seconds and may pave the way to many hearts.
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