Friday, October 21, 2016

Pumpkin and Pear Soup topped with Chanterelles and Beef

I still try to get rid of the pumpkin I bought. This time I prepared a soup, a very veggy soup with a couple of twists.


I love pumpkin soup, but sometimes the usual recipes get boring and I was looking for some ideas. I found a couple of nice ideas and combined them ruthlessly.
Get the soup a bit spicy, pumpkin likes it hot and it will mellow down through the ripe pear you drop in. Trust me, it will taste great.

recipe:
500 g  Nutmeg pumpkin
1 large ripe pear
1 carrot
2 onions
50 g celeriac
10 cm white of leek
1 hot red fresh chili
2 cloves of garlic
1 medium potato
6 parsley stalks
2 bay leaves
1 stalk lovage
1,2 l veggie stock
100 ml white wine
salt and pepper
150 g creme fraiche
2 tbsp olive oil



topping:
200 g beef mince
150 g chanterelle mushrooms
1 stalk green from the leek
thyme
salt and pepper
250 g  white bloomer loaf croutons
4 tbsp butter
1 tbsp olive oil


Peel and chop everything roughly. Save the pear for later, so it does not get brown.
In a large pot heat up 2 tbsp of oil, add chili, onions, garlic and parsley stalks without the top and get them a good start for 4 minutes.
Get the other veggies in and the wine and stock, add the bay leaves and the lovage. Bring to a boil and the reduce the heat and let it simmer until the veggies are done.
In a pan start with 1 tbsp of oil and the fine sliced green of the leek, add small pieces of beef mince and brown them, season with salt, thyme and pepper and add the chanterelle mushrooms. Cook for 10 minutes.


Use a second pan and heat up the  butter and add the bread cubes to make croutons.
Taste the soup and see if it is hot enough and fish out the bay leaves.
Peel  and core the pear and chop it into cubes and add it to the soup and let it cook 5 minutes.
Use a stick blender and make a fine creamy soup, add the creme fraiche and mix again.
Bring everything together and enjoy!


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