Not the healthiest choice, but I am sick & tired, so I'm allowed
What's for dinner....
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.:VerTiGo:.
- I HAVE no life
- Posts: 4729
- Joined: 22-10-03, 3:25 pm
Yum.
Creamy pumpkin soup :
Ingridiants:
1 kg = 2.2 pounds of pumpkin
1 leek
1 celery
Parsley (I put about 5 branches)
If you like you can add some dill, about 5 branches too.
5 cups of water
1 Tablespoon of chicken soup powder (if you don't have that, replace one cup of water with a cup of chicken broth)
Salt and pepper in the amount you like
1 cup of hot milk
If you want to make it more rich in taste and calories you can add :
3 tablespoons of half dry white wine
1/2 a cup of cream for cooking
1 Tablespoon of butter
If you'd like to make it sweeter you can add carrots.
I also like to add 1 or 2 white onions.
How to:
Slice the pumpkin to big cubes; add them to the pot with the leek & celery. Also add the parsley & the dill but tie them up with a thread so you could take them out easily later. Add the water & chicken soup powder (or chicken broth). Cover the pot and cook for about 30 minutes, or till the pumpkin is tender enough to mash.
Take out the parsley & dill from the pot. Now either mash by hand everything in the pot or use (like I use) the blender/magimix. After all is liquefied put it back in the pot, add the milk & the wine (if you want to), add some salt & pepper and cook for 20 minutes. If you want to add the butter & cream add them at the last 3 minutes & that's it.
It makes about 6-4 servings & can be saved in the refrigerator for 4-5 days.
Hope it's understandble enough
Ingridiants:
1 kg = 2.2 pounds of pumpkin
1 leek
1 celery
Parsley (I put about 5 branches)
If you like you can add some dill, about 5 branches too.
5 cups of water
1 Tablespoon of chicken soup powder (if you don't have that, replace one cup of water with a cup of chicken broth)
Salt and pepper in the amount you like
1 cup of hot milk
If you want to make it more rich in taste and calories you can add :
3 tablespoons of half dry white wine
1/2 a cup of cream for cooking
1 Tablespoon of butter
If you'd like to make it sweeter you can add carrots.
I also like to add 1 or 2 white onions.
How to:
Slice the pumpkin to big cubes; add them to the pot with the leek & celery. Also add the parsley & the dill but tie them up with a thread so you could take them out easily later. Add the water & chicken soup powder (or chicken broth). Cover the pot and cook for about 30 minutes, or till the pumpkin is tender enough to mash.
Take out the parsley & dill from the pot. Now either mash by hand everything in the pot or use (like I use) the blender/magimix. After all is liquefied put it back in the pot, add the milk & the wine (if you want to), add some salt & pepper and cook for 20 minutes. If you want to add the butter & cream add them at the last 3 minutes & that's it.
It makes about 6-4 servings & can be saved in the refrigerator for 4-5 days.
Hope it's understandble enough
My ancestors wandered lost in the wilderness for 40 years because even in biblical times, men would not stop to ask for directions.
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Regular Jane
- Lurker
- Posts: 9
- Joined: 19-06-04, 11:58 am
Like someone is cramming down your damn throat.....
Last night we went out to dinner at this Thai restaurant. REally good stuff. Chicken Satay, Spicey beef salad veggies, but then there was this extrememely hot picante duck that made me sweat and cleared out the sinuses it was that spicey.
This morning I am having my regrets.
This morning I am having my regrets.
Earth is the insane asylum for the universe.
