1 carrot, chopped
1 onion, chopped
1 rib of celery
1 tsp crumbled dried sage
1/2 bay leaf
2 TBS unsalted butter
a 1 lb. can pumpkin puree
4 1/2 cups canned chicken broth
2 slices of homemade-type white bread, buttered lightly and the crusts removed
6 very small fresh sage leaves garnish if desired
In a kettle cook the carrot, the onion, and the celery with 3.4 tsp of the sage, the bay leaf, and salt and pepper to taste in the butter over moderately low heat, stirring occasionally, until the vegetables are softened, stir in the pumpkin, and stir in 4 cups of the broth, a little at a time. Bring the liquid to a boil and simmer the mixture, stirring occasionally for 15 minutes. Discard the bay leaf and in a blender puree the mixture in batches until very smooth. Return the soup to the kettle, bring it to a simmer, stirring in enough of the remaining 1/2 cup broth to thin it to the desired consistency, and season it with salt and pepper.
While the soup is cooking, cut each slice of bread into 4 squares and halve each square diagonally to form triangles. Arrange the triangles on a baking sheet, dab them with the remaining 1/4 teaspoon sage, and bake the the croutons in a preheated 350F oven for 15 minutes, or until they are golden.
Ladle the soup into heated bowls and garnish it with the croutons and the sage leaves if desired. Makes about 6 cups, serving 6.
1 onion, chopped
1 rib of celery
1 tsp crumbled dried sage
1/2 bay leaf
2 TBS unsalted butter
a 1 lb. can pumpkin puree
4 1/2 cups canned chicken broth
2 slices of homemade-type white bread, buttered lightly and the crusts removed
6 very small fresh sage leaves garnish if desired
In a kettle cook the carrot, the onion, and the celery with 3.4 tsp of the sage, the bay leaf, and salt and pepper to taste in the butter over moderately low heat, stirring occasionally, until the vegetables are softened, stir in the pumpkin, and stir in 4 cups of the broth, a little at a time. Bring the liquid to a boil and simmer the mixture, stirring occasionally for 15 minutes. Discard the bay leaf and in a blender puree the mixture in batches until very smooth. Return the soup to the kettle, bring it to a simmer, stirring in enough of the remaining 1/2 cup broth to thin it to the desired consistency, and season it with salt and pepper.
While the soup is cooking, cut each slice of bread into 4 squares and halve each square diagonally to form triangles. Arrange the triangles on a baking sheet, dab them with the remaining 1/4 teaspoon sage, and bake the the croutons in a preheated 350F oven for 15 minutes, or until they are golden.
Ladle the soup into heated bowls and garnish it with the croutons and the sage leaves if desired. Makes about 6 cups, serving 6.
Comments
Post a Comment