Pumpkin Soup With Jambon De Bayonne

Course : Italian
Serves: 6
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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)

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