Friday, November 22, 2002
FRS Harvest Fair Pumpkin Bisque
submitted by Dian Cuccinello of Lady Di Sweet and Savory Catering
1 stick unsalted butter
2 cloves garlic, minced fine
3 shallots, minced fine
1 stalk celery, chopped fine
1 carrot, chopped fine
1/2 teaspoon ground nutmeg
1 teaspoon salt (always use Kosher. It's better for cooking.)
1/2 teaspoon white pepper
2 28-oz cans organic pumpkin (unless you want to run out to the patch and scoop it out yourself!) (available at Bread & Circus)
2 quarts organic chicken or vegetable stock (available at Bread & Circus)
1 quart heavy cream
1 quart half and half
1/4 cup fresh snipped chives.
1. Melt butter.
2. Toss leeks, garlic, shallots, celery, and carrot in a food processor or chopper, and pulse until fairly fine, but not pulverized or pureed.
3. Add to the melted butter, along with the nutmeg, and cook on low for 5 minutes or so.
4. Add pumpkin, blending in nicely with a whisk, then add stock, whisk away again, and simmer for 25 minutes or so, before adding cream, half and half, and chives. Sprinkle with additional chives and enjoy.
Now, doesn't that just warm your tummy?
© 2002 The Carlisle Mosquito