Pumpkin soup with jambon de bayonne
4 servings
Ingredients
| Quantity | 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 |
Directions
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