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Michelle's Pumpkin Soup with Herb Croutons
Equipment
Deep cooking pot (enough for 2 quarts)
Blender
Frying pan
Ingredients
1 carrot
1 onion
3 medium leeks (split length wise and washed well then sliced
crosswise)
1 stalk of celery, chopped coarse
Bay leaf
1 tsp. fresh sage
2 Tbsp. Unsalted butter
3-1/2 lbs. Pumpkin peeled, cored and cut into cubes (a one
lb. can of pumpkin puree can be substituted)
4-1/2 cup of canned chicken broth
3 slices of French bread, buttered lightly
Bouquet of herbs
4 oz. Fresh Cream
Method
In the pot, melt the butter and then cook the carrots, onion,
leeks and celery, with 1 tsp. of sage and the bay leaf over
moderate heat, salt and pepper to taste.
Stirring occasionally until the vegetables are softened at
which time add the pumpkin, then slowly add the chicken broth.
Bring the mixture to a boil and then simmer for about 15
minutes stirring occasionally. Remove the bay leaf. In small
batches blend the mixture until it is smooth and creamy. Reheat
the soup and season with salt and pepper to taste.
Croutons
Cut the French bread into mouth-sized pieces, dust with mixed
herbs and fry in frying pan with a little additional butter
until golden brown.
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