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PUMPKIN
CREAM SOUP
THE RIVERBOAT CEZANNE
The Cezanne, 100-passenger Peter Deilmann riverboat,
on the Rhone River in France visits wonderful medieval
villages and picturesque towns.
Their recipe:
250 g. pumpkins
100 g. potatoes
1 middle-size onion
Sweet white wine
1 liter chicken or vegetable stock
1 liter cream
Fresh basil
Vinegar, butter, salt, pepper, sugar and muscat
Peel pumpkin, potatoes, and onions; cut into small cubes,
fry lightly in butter, and sauté with some white
wine. Add the chicken or vegetable stock. Season and
let cook about 20 minutes, then mix with an electric
mixer, pass through a sieve. Add the cream and let boil
(ca. 10-15 minutes). Add the finely chopped basil, season
additionally with a shot of vinegar, salt, pepper, some
sugar and muscat, if needed. Serve with some whipped
cream and garnishing.
Suggestions for garnishments:
Mandarins, oranges, pumpkin cubes, pumpkinseed oil and/or
roasted pumpkin seeds.
[Conversions: 1 liter = 2.11 pints and 100 grams equals
3.5 ounces.]
Yield: 6 servings
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