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Receta Pumpkin Soup With Thai Green Curry Paste Croutons
by Global Cookbook

Pumpkin Soup With Thai Green Curry Paste Croutons
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Ingredientes

  • 4 c. Chicken stock
  • 2 ounce Heavy cream
  • 6 c. Pumpkin puree, (recipe below)
  • 1 Tbsp. Plus 1 tsp. extra virgin extra virgin olive oil
  • 1/2 tsp Green curry paste
  • 5 slc White bread, crust removed
  • 1 x Chinese pumpkin, (6 lb.)
  • 1 1/2 c. Water
  • 2 Tbsp. Butter

Direcciones

  1. Simmer stock, puree and heavy cream till desired consistency. Bake diced bread on a sheet pan in the oven at 450 degrees till browned. Meanwhile, mix extra virgin olive oil and green curry in a bowl. Remove bread from oven and place in the bowl, covering it with curry. Place bread crumbs back into oven till crisp.
  2. Variations on soup: Lemon grass added to stock while heating.
  3. PUMPKIN PUREE:Remove skin from pumpkin and chop the meat into small pcs. Heat butter in a saute/fry pan and add in the pumpkin. Add in the water and simmer covered for about 20 min or possibly till the pumpkin is tender. Remove the pumpkin meat and mash it by hand or possibly in a food processor.
  4. Yield: 9 c.