Post by braided-rug on Nov 14, 2007 10:32:28 GMT 10
I just found a recipe for potato soup with pumpkin flowers in it. We usually have a pumpkin bush, though last year not much happened. Not sure if it was the drought or bad seed.
Creamy potato soup with pumpkin flowers
Preparation time: 40'
Ingredients: (Serves 4)
1 1/3 pounds peeled potatoes, thinly sliced - 4 1/4 ounces Prosciutto di Parma, diced - 1/2 cup shelled peas - 1/2 cup light cream - 4 pumpkin flowers - 1 scallion, minced - 1/2 tablespoon fresh thyme, minced - 1 quart vegetable broth, plus extra - 1/4 cup dry white wine - 3 tablespoons extravirgin olive oil - salt - black peppercorns
In a pan, heat 2 tablespoons of olive oil and sauté the scallion until translucent. Add the potatoes and cook briefly; season with salt, pepper and thyme. Deglaze with the wine; when it has completely evaporated, add enough vegetable broth to cover the potatoes. Cover and simmer over moderate heat for 30 minutes. Place the soup in an electric blender, add the cream, and process until smooth and creamy. Return to the stove, adding more stock if the soup is too thick, and heat gently. In a skillet, heat the remaining olive oil and sauté the Prosciutto and peas for about 10 minutes. Add the pumpkin flowers, season with salt and pepper, and remove from the heat. Serve the hot soup in individual bowls, garnished with the pumpkin flowers, peas and Prosciutto.
From: www.cucinait.com/
Creamy potato soup with pumpkin flowers
Preparation time: 40'
Ingredients: (Serves 4)
1 1/3 pounds peeled potatoes, thinly sliced - 4 1/4 ounces Prosciutto di Parma, diced - 1/2 cup shelled peas - 1/2 cup light cream - 4 pumpkin flowers - 1 scallion, minced - 1/2 tablespoon fresh thyme, minced - 1 quart vegetable broth, plus extra - 1/4 cup dry white wine - 3 tablespoons extravirgin olive oil - salt - black peppercorns
In a pan, heat 2 tablespoons of olive oil and sauté the scallion until translucent. Add the potatoes and cook briefly; season with salt, pepper and thyme. Deglaze with the wine; when it has completely evaporated, add enough vegetable broth to cover the potatoes. Cover and simmer over moderate heat for 30 minutes. Place the soup in an electric blender, add the cream, and process until smooth and creamy. Return to the stove, adding more stock if the soup is too thick, and heat gently. In a skillet, heat the remaining olive oil and sauté the Prosciutto and peas for about 10 minutes. Add the pumpkin flowers, season with salt and pepper, and remove from the heat. Serve the hot soup in individual bowls, garnished with the pumpkin flowers, peas and Prosciutto.
From: www.cucinait.com/
