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Рецепт Pumpkin Soup With Jambon De Bayonne
by Global Cookbook

Pumpkin Soup With Jambon De Bayonne
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  Порций: 6

Ингредиенты

  • 4 Tbsp. Duck fat
  • 8 x Spanish onions minced 1/4" dice
  • 1 x Turnip minced 1/4" dice
  • 10 x Garlic cloves finely minced
  • 4 c. Peeled, seeded, 1/2" cubed fresh pumpkin
  • 4 ounce Jambon de Bayonne sliced thin,
  •     then cut into 1/4" julienne
  • 1/2 c. Creme fraiche plus
  • 1/2 c. Creme fraiche for serving
  • 6 c. Chicken stock
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 3 Tbsp. Fresh whole tarragon leaves

Инструкции

  1. In a 6-qt soup pot, heat oil till just smoking. Add in onions, turnip and garlic and cook till light golden, about 8 to 10 min. Add in pumpkin and cook till softened, about 5 to 8 min. Add in 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.
  2. Serve in a hot, hollowed out pumpkin, ladling into smaller bowls made of pumpkins. Add in dollop of creme fraiche and sprinkle with tarragon.
  3. This recipe yields 6 servings.