Pumpkin Soup With Jambon De Bayonne
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Spanish | 6 | Servings | |
INGREDIENTS
| 4 | T | 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 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 232
Calories From Fat: 85
Total Fat: 9.6g
Cholesterol: 25mg
Sodium: 886.5mg
Potassium: 871.2mg
Carbohydrates: 28.9g
Fiber: 6.9g
Sugar: 10.6g
Protein: 11g