Sugar Pumpkin Soup with Gruy�re Cheese
Source of Recipe
Broadcast
List of Ingredients
3 tablespoons butter
2 carrots, peeled and diced
1 stalk celery plus some leaves, chopped into small pieces
1 medium onion, chopped
1 small turnip, chopped
1/2 teaspoon dried sage
1/2 teaspoon dried thyme plus more for garnish
1 (2-1/2-pound) sugar pumpkin, cooked (see method above)
6 to 7 cups chicken or vegetable broth
1/2 to 1 cup half-and-half
3 ounces Gruy�re cheese, finely grated
Fresh thyme for garnish
Recipe
In a soup pot, melt butter and saut� carrots, celery, onion and turnip over medium heat until vegetables are soft and slightly caramelized. Add sage, thyme, and salt and pepper to taste. Mix in pumpkin and broth; simmer for 30 minutes. Let cool 15 minutes; then pur�e in batches in food processor.
(Cover and chill if making the day before.) Return pur�e to pot, add half-and-half and correct seasoning if necessary. Serve in warm bowls with grated cheese and a pinch of thyme topping the soup.
Makes 4 servings.
Note: This soup, except for adding the half-and-half, is best if made the day before. Do not add the half-and-half until you have re-warmed the soup.
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