Pumpkin soup with jambon de bayonne

Yield: 4 servings

Measure Ingredient
4 tablespoons Duck fat
8 \N Spanish onions, chopped into
¼ \N Inch dice
1 \N Turnip, chopped into 1/4inch
\N \N Dice
10 \N Cloves garlic, finely
\N \N Chopped
4 cups Fresh pumpkin, peeled,
\N \N Seeded and cut into 1/2inch
\N \N Cubes
4 ounces Jambon de Bayonne, sliced
\N \N Thin, then cut into 1/4inch
\N \N 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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