Post by braided-rug on Dec 22, 2007 10:14:10 GMT 10
I haven't found the American word for bacon bones yet, but we do love them here, though these days I find them quite strong. Great in lentil soup, which is what I mostly used to use them for.
Here is a recipe I found that looked interesting:
ROASTED PUMPKIN SOUP
1 butternut pumpkin, deseeded, skin off and cut into large chunks
1 brown onion roughly cut
1 carrot roughly cut
1 bacon bone (or one rasher of bacon sliced) both optional
4 cloves of garlic, keep whole but peeled
1.5 litres of chicken stock
500ml water
4-6 Tbs cream
2 tsp smoked paprika
Place the pumpkin, onion and carrot and bacon bone in a heavy based oven proof pot such as a Le Crueset, toss with a little olive oil and season with salt and a little peeper.
Roast in the oven at 180c for 15 minutes, add the garlic and paprika and cook for another 10 minutes. The vegetables and bacon bone should be getting some colour as they begin to caramelise.
Add the stock and water and continue cooking the in the oven for another 20-30 mins or so until all of the vegetables are very soft.
Remove from the oven and remove the bacon bone (you can leave the bacon pieces if using).
Using a hand held blender blend the mixture or ladle it into a full size blender and blend. Balance the seasoning if necessary.
Serve hot with 1 Tbs of cream per bowl and a good grinding of pepper.
Serve with fresh bread.
Check out my blog for a photo and more yummy recipes Stroganoff Smile
_________________
MenuMate: your mate in the kitchen menumate.blogspot.com/
From: www.taste.com.au/forums/viewtopic.php?p=11531&sid=8bd563c8e58096b8748796ee2b283d10
Here is a recipe I found that looked interesting:
ROASTED PUMPKIN SOUP
1 butternut pumpkin, deseeded, skin off and cut into large chunks
1 brown onion roughly cut
1 carrot roughly cut
1 bacon bone (or one rasher of bacon sliced) both optional
4 cloves of garlic, keep whole but peeled
1.5 litres of chicken stock
500ml water
4-6 Tbs cream
2 tsp smoked paprika
Place the pumpkin, onion and carrot and bacon bone in a heavy based oven proof pot such as a Le Crueset, toss with a little olive oil and season with salt and a little peeper.
Roast in the oven at 180c for 15 minutes, add the garlic and paprika and cook for another 10 minutes. The vegetables and bacon bone should be getting some colour as they begin to caramelise.
Add the stock and water and continue cooking the in the oven for another 20-30 mins or so until all of the vegetables are very soft.
Remove from the oven and remove the bacon bone (you can leave the bacon pieces if using).
Using a hand held blender blend the mixture or ladle it into a full size blender and blend. Balance the seasoning if necessary.
Serve hot with 1 Tbs of cream per bowl and a good grinding of pepper.
Serve with fresh bread.
Check out my blog for a photo and more yummy recipes Stroganoff Smile
_________________
MenuMate: your mate in the kitchen menumate.blogspot.com/
From: www.taste.com.au/forums/viewtopic.php?p=11531&sid=8bd563c8e58096b8748796ee2b283d10