domenica 20 novembre 2016

Pumpkin soup with mushrooms

Soup:
50 g pancetta or bacon in small pieces
1 Tbsp fat from meat stock (or stock cube)
1 garlic clove
2 onions
2 pieces of celery
1 butternut squash
1/2 chicken cube
1 slice of smoked cheese
salt, black pepper, nutmeg, cinnamon, cloves (all ground), rosemary to taste.

- Stir fry the bacon with the fat
- With my fantastic Ninja master prep blender/chopper (Bought just few days ago and very happy about it!!) I chopped the garlic, onions and celery and stir fried with the bacon
- Added the chicken cube, cheese and spices.
- Let it cook for long time (about 2 hr)
- Blended everything until super smooth.

Mushrooms *I found them special with these spices!!
Butter, oil,
Oregano, dill, garlic powder, salt, pepper, chili flakes 
Closed cup mushrooms

- Melt the butter and oil and add the spices
- Add the mushrooms in coarse pieces 
- Cook quickly with high heat to avoid they become soggy in their water

- Serve the soup with the mushrooms on top with few drops of single or double cream

- I also sliced a little bit of goat cheese, and was wonderful

- I like it very much! Hope someone else will find it tasty!


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