Pumpkin and Leek Soup
( SERVES 6 )
This soup, full of tender chunks of pumpkin and sliced leeks, was inspired by a recipe in Fergus Henderson's Nose to Tail Eating (Macmillan, 1999). This renowned English chef relishes using all the cuts of meat rejected by more squeamish cooks.
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|2 tbsp||Olive oil|
|1 tbsp||Tomato paste|
|800 g||Pumpkin, grey-skinned|
|1 to taste||Salt & freshly ground pepper|
|2 Ltr||Bacon hock stock|
- Put the olive oil in a large, heavy saucepan and add the prepared onion, leek and garlic. Cook slowly for about 10 minutes until the vegetables have softened without browning.
- Stir in the tomato paste and continue to cook slowly for another 5 minutes.
- Peel the pumpkin and scoop out the seeds and stringy membranes. Cut into small chunks. Add to the saucepan and stir into the vegetables. Season with salt and pepper. Add the stock and simmer, partly covered, for about 40 minutes until the pumpkin is very soft.
- Use a potato masher to slightly squash the pieces of pumpkin. Check the seasoning and serve.
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