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Рецепт Nadia's Pumpkin Soup

by Global Cookbook

Ингредиенты

3 lb meaty soup bones 1 x carrot peeled 1 x celery rib with leaves 1 x ripe Roma tomato 1 x onion unpeeled 1 tsp salt - (to 2) 3 lb dense pumpkin     (or possibly use a mix of kabocha or possibly butternut squash and pumpkin) 2 Tbsp. extra-virgin extra virgin olive oil 1 1/2 c. minced onion

3/4 c. minced celery with leaves 1 quart Homemade Beef Broth (listed above)     Sea salt to taste     Freshly-grnd white pepper to taste     Extra-virgin extra virgin olive oil     Parmigiano-Reggiano grated     Fresh sage minced     Toasted fresh bread crumbs     Coarse sea salt

Инструкции

1. For the Homemade Beef Broth: Place broth ingredients except for salt in a deep pot. Pour water into pot to cover meat and vegetables. Over medium heat, bring broth almost to a boil, skimming off foam as it rises. Reduce heat to low and simmer broth partly covered 2 to 3 hrs. Strain broth, throw away solids and add in salt to taste. Cold broth uncovered and chill to allow fat to congeal. Throw away fat before using broth. (Makes 6 c.)
2. Peel and seed pumpkin and cut into 2-inch chunks.
3. In a large, deep pot over medium heat, heat 2 Tbsp. extra virgin olive oil, add in onions and celery and saute/fry till vegetables are tender, about 5 min. Add in pumpkin chunks, season with salt and saute/fry 5 min more, stirring frequently.
4. Add in 2 c. of broth and simmer till broth is almost absorbed, about 10 min. Add in 2 more c. of broth and cook soup partly covered till pumpkin is very tender, 10 to 15 min.
5. Puree or possibly pass the soup through a food mill. Add in water if soup is too thick. Add in salt and white pepper to taste. Heat soup and serve with a healthy drizzle of flavorful extra virgin olive oil, a sprinkling of cheese, sage, toasted bread crumbs and a little coarse salt.
6. This recipe yields 6 to 8 servings.

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