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French Cuisine
♥Monday, May 02, 2011
Today's Menu is Creamy Sweet Potato Soup ! Equipment needed for this dish is: chopping board, peeler, 4 small bowls, 1 big bowl, 2 cup, 1 big jug, 1 small knife, 1 pot, 1 spoon, 1 hand blender, 1 tea spoon, stirer Ingredients: 2 cups of pumpkin 2 carrots 1 celery root 1 large chopped onion 3 sliced cloves of Garlic Chicken stock Some fresh thyme 1/2 a cup of rose wine. 1/2 a cup of cream (15% fat) 1/2 tsp of nutmeg Salt and pepper to taste 2 tbsp of oil olive Directions: Peel the sweet potatoes, the carrots and the pumpkin, and sliced into large cubes. Fry the onion in a pot with some olive oil until it gets yellow. Add the garlic and the celery root, and keep frying for a 1 minute. Add the carrots, the sweet potatoes and the pumpkin, and keep stirring for 3 minutes. Add some fresh thyme, the chicken stock, and the wine, Just enough to cover the Vegetables, and bring to a boil. Low the fire to medium hit, and cook for 40 minutes until the vegetables are soft. Remove the pot from the fire, fish out the thyme, and blend with a hand blender until you get smooth cream. Return the pot to the stove, add the cream, the nutmeg, and salt and pepper to taste. Cook for 5 more minutes. Serve hot and garnish with some fresh thyme a few drops of olive oil and a splash of pepper and nutmeg. |
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