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Soup
Brandied Pumpkin Soup with Frizzled Leeks |
This recipe was inspired by
Amanda Kessler, of Lewisburg, PA (USA).
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Yield: two quarts
Ingredients:
Step 1
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2 Tbsp. |
butter, unsalted |
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1 each |
onion, diced |
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1 each |
carrot, diced |
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1 Tbsp. |
ginger, minced |
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4 c. |
pumpkin, seeded, peeled and diced |
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1 each |
apple, tart, peeled, cored, diced |
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1/2 tsp. |
nutmeg, fresh, grated |
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1 tsp. |
thyme, fresh, minced |
Step 2
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1/2 c. |
calvados or other apple brandy |
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8 c. |
chicken or vegetable broth |
Step 3
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1/2 c. |
half and half |
Step 4
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2 Tbsp. |
butter, unsalted |
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1 each |
leek, sliced thin |
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as needed |
sour cream |
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to taste |
salt and pepper |
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Step 1 procedure:
Melt the butter in a large soup pot and sauté the onion, carrot, and ginger over moderate heat for about 5 minutes, or until they are soft. Add the pumpkin, apple, nutmeg, and thyme to the pot. Cover and stir frequently, cooking for about 10 minutes to begin softening the pumpkin.
Step 2 procedure:
Add the apple brandy, scraping any brown bits off the bottom of the pan and then pour in broth. Simmer mixture until pumpkin is quite soft, about 25 minutes.
In a blender, puree pumpkin mixture in batches and return mixture to the pot. Use caution when blending. Process in small batches. If your blender has a two-piece lid, remove the center lid and ALWAYS cover lid or you and your kitchen will be covered in hot, sticky soup!
Step 3 procedure:
Bring soup to simmer and stir in half-and-half and season to taste with salt and pepper. Lower the heat and keep warm while preparing the leek garnish.
Step 4 procedure:
Melt the butter in a small frying pan and cook the leeks for about 3 minutes or until they are crisp and frizzled.
Ladle hot soup into warmed bowls. Spoon a dollop of sour cream onto soup and top with a few frizzled leeks.
Soup can be cooked and then chilled, covered, for up to 2 days. Simply reheat when ready to serve.
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