|
|
Chop and saute in olive oil: |
| 2-3 |
large |
leeks |
|
|
After they have lightly browned, add: |
| 2-3 |
|
carrots, cut into chunks |
| 1 |
qt |
chicken stock |
|
|
|
|
|
Simmer until the carrots are soft.
Transfer the solid contents to a blender and puree, using some of the liquid,
until very smooth. With the rest of the liquid, puree: |
| 2 |
c |
pumpkin, preferably fresh-baked |
|
|
|
|
|
Pour the pureed soup into a thick-bottomed
pot. Puree: |
| 3-5 |
inches |
fresh ginger root |
| 1/3 |
c |
sherry |
|
|
until the ginger is smooth and not stringy.
Add some of the soup if you need more liquid. |
|
|
|
|
|
Stir the ginger puree into the soup a
bit at a time to get the right level of ginger. It should be on the
strong side. Add: |
|
|
salt, to taste |
|
|
white pepper, to taste |
|
|
|
|
|
Simmer on the lowest heat until ready
to serve. Garnish bowls of soup with a little creme fraiche or sour
cream, or some toasted chopped pecans, and/or a spring of cilantro. |
|
Notes &
Variations:
-
This is a very hearty and tangy soup, which
can be served as a main dish or in small bowls as a soup course.
It's fun to serve it inside a hollowed out fresh pumpkin that has been
oiled and baked for 15 minutes.
-
Add more stock, if necessary, to get the consistency
you want. For a vegan soup, use water and/or white wine.
-
For a creamier soup, stir in a cup of 1/2
and 1/2 as it is heating.
-
Instead of ginger, try adding an apple, some
orange zest, some sweet spices and/or curry, a little dried chili flakes.
|
|