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