pumpkin soup with jambon de bayonne
- Categories
- Molto
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Duck fat |
| 8 | Spanish onions, chopped into |
| ¼ | Inch dice |
| 1 | Turnip, chopped into 1/4inch |
| Dice | |
| 10 | Cloves garlic, finely |
| Chopped | |
| 4 cups | Fresh pumpkin, peeled, |
| Seeded and cut into 1/2inch | |
| Cubes | |
| 4 ounces | Jambon de Bayonne, sliced |
| Thin, then cut into 1/4inch | |
| Julienne | |
| ½ cup | Creme fraiche plus 1/2 cup |
| 6 cups | Chicken stock |
| 3 tablespoons | Whole fresh tarragon leaves |
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 MEDITERRANEAN MARIO SHOW #ME1A24
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