Pumpkin soup
Serves 4
1 piece of pumpkin about 500 grams,
1 onion
1 bay leaf
1 stalk celery
2 cloves garlic
30 g butter
3 / 4 of a liter of broth
tablespoon of cream
salt, pepper, parsley
Peel the pumpkin and remove seeds and cut into pieces filaments. Cut, always finely the onion and celery. Melt the butter in the pan and add the vegetables, making them brown for a minute. Cover with broth, add salt and add the bay leaf. Simmer over low heat for about 30 minutes. Remove the bay leaf and passed to the mixer: Add the pepper, cream and parsley, mix well off the heat. Serve with croutons caldi.Un little secret: a touch of saffron at the end of cooking will make it more attractive color and seductive aroma of this soup!
1 piece of pumpkin about 500 grams,
1 onion
1 bay leaf
1 stalk celery
2 cloves garlic
30 g butter
3 / 4 of a liter of broth
tablespoon of cream
salt, pepper, parsley
Peel the pumpkin and remove seeds and cut into pieces filaments. Cut, always finely the onion and celery. Melt the butter in the pan and add the vegetables, making them brown for a minute. Cover with broth, add salt and add the bay leaf. Simmer over low heat for about 30 minutes. Remove the bay leaf and passed to the mixer: Add the pepper, cream and parsley, mix well off the heat. Serve with croutons caldi.Un little secret: a touch of saffron at the end of cooking will make it more attractive color and seductive aroma of this soup!
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