Pumpkin and Tarragon Soup Recipe
Ingredients
| Pumpkin | 450 Gram | |
| Onion | 1 Large, sliced | |
| Butter-50 g / 2 oz -for frying | ||
| Potatoes-450 g / 1 lb -peeled and sliced | ||
| Garlic-1 small clove - crushed | ||
| Good chicken stock-600 ml / 1 pt | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Sprigs of tarragon-4 -leaves only | ||
| Creamy milk-600 ml / 1 pt | ||
| Cream | 3 Tablespoon | |
Directions
GETTING READY
1. Peel the pumpkin
2. Discard the seeds
3. Cut the pumpkin into chunks
4. Wash and set aside
MAKING
5. In a large pan, add the butter and heat through gently
6. Add the onions to the butter and cook till soft and transparent
7. Add the pumpkins, potatoes, and garlic to the pan.
8. Cover the pan and cook for 15-20 minutes over a moderate flame till tender
9. Add the stock, salt and pepper and mix well
10. Tip in the tarragon leaves and bring to a boil
11. Remove from heat and cool slightly
12. Liquidize the mixture till smooth
13. Add the milk to the mixture and reheat without boiling
14. Add the remaining tarragon, cream and stir again without boiling
SERVING
15. Serve hot immediately.
1. Peel the pumpkin
2. Discard the seeds
3. Cut the pumpkin into chunks
4. Wash and set aside
MAKING
5. In a large pan, add the butter and heat through gently
6. Add the onions to the butter and cook till soft and transparent
7. Add the pumpkins, potatoes, and garlic to the pan.
8. Cover the pan and cook for 15-20 minutes over a moderate flame till tender
9. Add the stock, salt and pepper and mix well
10. Tip in the tarragon leaves and bring to a boil
11. Remove from heat and cool slightly
12. Liquidize the mixture till smooth
13. Add the milk to the mixture and reheat without boiling
14. Add the remaining tarragon, cream and stir again without boiling
SERVING
15. Serve hot immediately.
Chef
