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Ingredientes
- 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,
- Â Â then cut into 1/4" julienne
- 1/2 c. Creme fraiche plus
- 1/2 c. Creme fraiche for serving
- 6 c. Chicken stock
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 Tbsp. Fresh whole tarragon leaves
Direcciones
- 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.
- Serve in a hot, hollowed out pumpkin, ladling into smaller bowls made of pumpkins. Add in dollop of creme fraiche and sprinkle with tarragon.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 6 servings | |
| Calories 160 | |
| Calories from Fat 79 | 49% |
| Total Fat 8.99g | 11% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 391mg | 16% |
| Potassium 458mg | 13% |
| Total Carbs 16.22g | 4% |
| Dietary Fiber 3.6g | 12% |
| Sugars 6.27g | 4% |
| Protein 4.45g | 7% |
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