Free Recipe Pumpkin Soup with Jambon De Bayonne
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Pumpkin Soup with Jambon De Bayonne Recipe
4 tb Duck fat
8 Spanish onions; in 1/4 dice
1 Turnip; in 1/4 dice
10 Cloves garlic; finely
-chopped
4 c Fresh pumpkin peeled seeded;
-in 1/2 cubes
4 oz Jambon de Bayonne; in 1/4
-julienne
1/2 c Creme fraiche; plus 1/2 cup
6 c Chicken stock
3 tb Whole fresh tarragon leaves
Pumpkin Soup with Jambon De Bayonne Preparation
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 NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A24 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 12, 1998
Cooking Temperature:
Recipe Serves: 6
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