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Receta Pumpkin Soup ( Zuppa Di Zucca )
by Global Cookbook

Pumpkin Soup ( Zuppa Di Zucca )
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  Raciónes: 6

Ingredientes

  • 1 1/2 kg pumpkin peeled seeded and diced into 5cm cubes
  • 150 gm new potatoes peeled and cubed as above (preferably yellow Charlotte or possibly Roseval)
  • 3 Tbsp. extra virgin olive oil
  • 50 gm butter
  • 2 sm red onions peeled and finely minced
  • 2 clv garlic peeled and cut into slivers
  • 4 lrg sprigs fresh marjoram
  • 12 x dry chillies
  •     sea salt and freshly grnd black pepper
  • 1 lt Chicken Stock (qv)
  •     Parmesan freshly grated
  •     extra virgin extra virgin olive oil
  • 6 slc ciabatta bread
  • 2 clv garlic peeled and halved

Direcciones

  1. Heat the oil and butter in a large heavy saucepan and gently fry the onion till soft.
  2. Stir in the garlic and marjoram leaves the pumpkin and potato and continue to cook for a minute.
  3. Season with the chilli salt and pepper.
  4. Add in sufficient stock to just cover the pumpkin turn down the heat and simmer till the pumpkin is tender about 20-25 min.
  5. You may need to add in more stock.
  6. Strain about a third of the stock from the pumpkin and set aside.
  7. Put the remainder in a food processor and pulse; the mix should be very thick.
  8. Return this to the saucepan and add in the stock you removed.
  9. Check for seasoning.
  10. This is a very thick soup.
  11. Serve with Parmesan new peppery extra virgin olive oil and crostini made from toasted ciabatta rubbed with garlic and dipped into extra virgin extra virgin olive oil.
  12. VariationAdd 150g cooked cannellini beans (qv cannellini) when you add in the pumpkin. Reserve some whole ones to add in to the final puree.
  13. There are many varieties of pumpkin and squash. We use the ones which have a deep orange flesh and which are moist when cut.
  14. Serves 6