Recipes from professional Chef Tallyrand:
Pumpkin
Soup 'Aotearoa'
A
favourite soup in New Zealand (Aotearoa), the recipe
may also be used for kumara soup. Kumara being Maori
for sweet potato - simply replace the pumpkin with kumara.
Ingredients
| butter |
50
|
gm |
| bacon
or smoked ham trimmings (optional) |
25
|
gm |
| onion |
75
|
gm |
| celery |
75
|
gm |
| flour |
50
|
gm |
| pumpkin |
400
|
gm |
| white
stock (chicken or vegetable) |
1
|
lt |
| bouquet
garni |
1
|
pc |
| seasoning |
|
sq |
Method
- Melt
the butter in a thick bottom pan
- Add
the bacon, roughly chopped vegetables and cook without
colour for 5 minutes
- Mix
in the flour and cook out without colour for 5 minutes
- Add
the pumpkin (cut into 2 cm cubes)
- Remove
from the heat and gradually add the warmed stock
- Stir
to the boil and add the bouquet garni, season lightly
- Simmer
for 1 hour, stirring and skimming occasionally to
remove any scum that might come to the surface
- Pass
firmly through a chinois or purée in a liquidiser
- Return
soup to a clean pan, bring to the boil, correct seasoning
and consistency
Chef's
Tip:
For
a pumpkin soup with a little bit extra add one of
or a combination of the following:
- two
cloves of crushed garlic
- three
whole roasted garlic cloves
- 100
gm of strong cheddar
- 175ml
of orange juice reduced down to 50 ml
Serve
with slices of toasted French bread (baguette), either
one or
a combination) of the following:
- drizzled
with olive oil and rubbed with garlic
- topped
with sundried tomatoes
- with
melted cheese of choice
| Legend: |
|
|
|
| |
lt |
=
|
litres |
| |
ml |
=
|
millelitres |
| |
kg |
=
|
kilograms |
| |
gm |
=
|
grams |
| |
tsp |
=
|
teaspoon |
| |
tbs |
=
|
tablespoon |
| |
sq |
=
|
sufficient
quantity (add to taste) |
| |
pc |
=
|
piece,
meaning a whole one of |
Enjoy
and bon appetit . . . . .
Published
01 March 2004
|