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Soupe au choux
Nb persons: 4
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| Walnut Pumpkin Soup When I was a kid in France, pumpkin was used in savory gratins or soups but never in sweet desserts. Over the years, I have learned to love pumpkin pie, though I still use this favorite vegetable in soups. The pumpkin puree available in cans consists of pumpkin and a dash of salt and is excellent when you need a quick first course. | |
| 1 1/2 tablespoons | good olive oil |
| 1 cup | coarsely chopped onion |
| 1 cup | coarsely chopped celery |
| 2 | garlic cloves, peeled and crushed |
| 4 cups | chicken stock, homemade or low-salt canned chicken broth |
| About 3/4 teaspoon | salt, (less if using canned chicken broth) |
| 1/2 teaspoon | freshly ground black pepper |
| 1 (15-ounce) can | pumpkin puree |
| 1 1/2 tablespoons | unsalted butter |
| About 1/2 cup | sour cream |
| 20 walnut halves, sprinkled with a dash of salt and cayenne pepper and toasted on a cookie sheet for 10 minutes in a 350-degree oven | |
| 1 tablespoon | minced fresh chives |
Heat the oil in a large saucepan over medium heat and add the onion, celery, and garlic. Cook, stirring occasionally, for about 2 minutes to soften the vegetables. Add the chicken stock, salt, and pepper, and bring to a boil. Boil for 6 to 8 minutes, then stir in the pumpkin puree. Mix well, bring back to a boil, and boil for 5 minutes. Emulsify with a hand blender or in a food processor until smooth.
At serving time, reheat the soup and stir in the butter. Mix well to incorporate. (You will have about 6 cups.) Serve in soup bowls with a heaping tablespoon of sour cream in the centers, and 5 toasted walnuts and a sprinkling of chives on top of each serving.
Make Ahead
Once you've emulsified the soup, it can be cooled, covered, and refrigerated for a few days.
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