Italian recipes

Pumpkin Soup With Jambon De Bayonne

Course : Italian
Source: Mario Batali
Serves: 6

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Ingredients:

4 tablespoons duck fat

8 medium spanish onions -- chopped 1/4 inch dice

1 medium turnip -- chopped 1/4 inch dice

10 cloves garlic -- finely chopped

4 cups peeled -- seeded, 1/2 inch cubed fresh pumpkin

4 ounces jambon de bayonne -- sliced thin, then cut into 1/4 inch julienne

1/2 cup creme fraiche -- plus

1/2 cup creme fraiche -- for serving

6 cups chicken stock

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

3 tablespoons fresh whole tarragon leaves

Preparation / Directions:

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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A24)

Pumpkin Soup With Jambon De Bayonne

Ingredients:

Preparation / Directions:

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