Maxima Squash and Pear Soup
Martha Stewart
Servings: 6 persons
Ingredients
- 1 kg peeled pumpkin
- 1 leek white only, washed and chopped
- 1 large onion finely chopped
- 2 shallots minced
- 2 ripe pears peeled and cut into small pieces
- 3 carrots peeled and sliced
- 1.5 liters chicken broth the equivalent of 2 bouillons-cube
- 150 ml of equal parts milk and cream
- 2 tbsp butter
- 6 fresh sage leaves optional
- Fresh thyme
- Salt pepper
- 150 ml sour cream or fresh cream with lemon juice
Instructions
- In a heavy-bottomed casserole, melt the butter over medium heat. Add onion, leek and shallots. Make them come back for 5 to 7 minutes, until they are melted, but without scorching them.
- Add the pumpkin, pears and carrots. Stir until the pumpkin begins to soften. Add broth and thyme.
- Cover and simmer 30 min., Until vegetables are cooked.
- Remove the thyme. Pass the soup in the potato masher. Put it back in the pot and add the milk-cream mixture. Season and let heat for 5 minutes.
- Transfer the soup to hollowed and golden bowls or pumpkins. Decorate with sage leaves, thyme, and a few spoonfuls of sour cream. Arrange the remaining cream in a saucier: each of the guests will be able to add it in its portion.