Cream Pumpkin Soup served with Smoked Salmon (from Centro)
4 cups chicken stock
1 small pumpkin (8 cups of peeled and diced pumpkin)
1 tsp sugar
¼ cup corn flour
¼ cold water
1 cup 35% cream
½ butter cubed
4 oz smoked salmon, cut in fine stripes
2 tbsp 35% cream
1 tbsp chopped fresh parley or chervil
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In a saucepan, combine the chicken stock, diced pumpkin, and sugar. Bring the mixture to a boil. Cover, and cook 20 minutes. Until pumpkin is soft.
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Transfer mixture to a blender or food processor, and blend until smooth. Return mixture to saucepan and bring to a boil, stirring constantly. Remove from heat.
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In a small bowl or cup, blend corn flour with the cold water. Whisk corn-flour mixture into soup until well combined. Return pan to heat, and simmer 2 minute. Whisk in 1 cup of cream ( 250 ml)
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Transfer mixture to a blender; with motor running, add cubes of butter, a few at a time until all incorporated and soup is frothy and light. Strain through a mesh sieve.; season to taste.
To Serve: Reheat without boiling. Place equal amounts of salmon in the bottom of 4 soup bowls; ladle in soup. Using a squirt bottle or large spoon, drizzle the remaining 2 tbsp (30 ml) cream on top in an attractive design. Sprinkle with chervil or parsley
Recommended Wines: Pouilly fume, Henri Bourglois, Loire, Osborne Cream Sherry, Prato de Canzio, Az. Agr. Maculan, Veneto.
ps.
FWIW . you can take the salmon and twirl it into a rose and set it on the soup with the parley & cream lines.
Edited by petalsandcoco - 3/16/10 at 9:09am
