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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This pumpkin and apple soup is enriched with chestnuts and the star anise gives it that extra something. This isn't your everyday soup but I think its perfect for a dinner party. Ingredients:
2 tablespoons butter |
1 tablespoon olive oil |
1/2 cup calvados or 1/2 cup brandy |
6 cups chicken stock |
3 medium potatoes, peeled and chopped |
4 whole star anise |
2 onions, chopped |
1 bay leaf |
750 g pumpkin, fresh chopped |
3 granny smith apples, peeled chopped |
1/2 cup cooked chestnuts or 1/3 cup unsweetened chestnut puree |
1/4 cup creme fraiche |
fresh sage, leafs deep fried as garnish |
Directions:
1. Melt the butter in a pan and together with th eolive oil saute the onion on a low flame until they become golden in colour.
2. Add the calvados and cook until the mixture is almost dry. Add the stock, potatoes, pumpkin, apples, star anise, chestnuts and bayleaf.
3. Bring to the boil and simmer until the potatoes are tender. REMOVE bayleaf and staranise, then blend in batches in a food processor.
4. Season with salt and freshly ground pepper. To serve drop a tsp of creme fraiche on the top of the soup. Garnish with chopped sage leafs.
5. * I serve this with bacon flavoured toasted baguette ( blend some bacon and butter, spread on bread, grill).
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