| 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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