Name: Pumpkin Soup with Jambon De Bayonne
Ingredients: 4 tb Duck fat; 8 Spanish onions; in 1/4" dice; 1 Turnip; in 1/4" dice; 10 Cloves garlic; finely chopped; 4 c Fresh pumpkin peeled seeded; in 1/2" cubes; 4 oz Jambon de Bayonne; in 1/4" julienne; 1/2 c Creme fraiche; plus 1/2 cup; 6 c Chicken stock; 3 tb Whole fresh tarragon leaves

The Spirit is compared to the wind, and, like the wind, He cannot be seen by our bodily eyes. But just as we know there is a wind by the effect it produces on waves, and trees, and smoke, so we may know the Spirit is in a man by the effects He produces in the man’s conduct. It is nonsense to suppose that we have the Spirit, if we do not also “walk in the Spirit.” (Gal. 5:25). We may depend on it as a positive certainty, that where there is no holy living, there is no Holy Ghost.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Spanish		6	Servings

INGREDIENTS

4	tb	Duck fat
8		Spanish onions; in 1/4" dice
1		Turnip; in 1/4" dice
10		Cloves garlic; finely chopped
4	c	Fresh pumpkin peeled seeded; in 1/2" cubes
4	oz	Jambon de Bayonne; in 1/4" julienne
1/2	c	Creme fraiche; plus 1/2 cup
6	c	Chicken stock
3	tb	Whole fresh tarragon leaves

INSTRUCTIONS

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
NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.
Recipe by: MEDITERRANEAN MARIO  #ME1A24
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 12, 1998

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