Pumpkin soup with apple and hazelnut butter
20. October 2014
You know I'm not giving too much of the basic recipes you find anywhere else on the web. Rather, I try to include some new ideas here, and this version of pumpkin soup is. I drew inspiration from one of the cook's videos. First of all, it is a procedure designed for those lucky people who own a spa. But also because, in this case, it is also an interesting taste change and serving soup, I recited the recipe for traditional cooking (1.B). The difference is that when using sous vide technology, there is a minimal loss of vitamins and minerals, so the taste is fuller. What sous vide is here and you already know that you can buy this bath at my eshop.
Postup
1.
Sous Vide bath preheat to 83-85 ° C. In a small pan, warm the spoonful of butter and soak the chopped onion into it. All soup ingredients, except broth and cream, put together with chilled onion and butter in a vacuum bag. Mix thoroughly, chill, and put in the spa for at least 1.5 hours until apples and pumpkins are soft.
2.
When the pumpkin is ready, open the bag and put the whole contents into the blender (use the blender or bar blender), mix into fine puree. Add the cream and so much vegetable broth as you need to consistency. Season with salt and pepper.
3.
You can re-seal the soup in vacuum bags and put it in the refrigerator for a serving time. Ideally warm it up again in a water bath or on a stove.
4.
The remaining 3 tablespoons of butter should be heated to medium in the pan until it begins to light brown and gets a hazelnut flavor. Peel the apple and cut into thin slices. Cut the kernels and put the slices slowly to fry the hazelnut until the edges begin to garnish. As a result, the edge should be beautifully crunchy. Serve soup with slices of crunchy apples, drowned with hazelnut butter, or shortly cut slices of hazelnuts.
1.B For the traditional way of dressing, allow the onion to soak in butter. Add spices, salt, pumpkin, apple, and pour over. Bring to a slow boil and let it gently pull until the pumpkin and apple are soft. Mix the soup into fine puree, add the cream or broth to fine-tune the correct consistency. Season with salt and pepper.
2.
The remaining 3 tablespoons of butter should be warmed to medium capacity on the pan until it begins to brown slightly and gets a hazelnut flavor. Peel the apple and cut into thin slices. Cut the kernels and slices slowly to fry the brown hazelnut butter until the edges begin to garnish. As a result, the edge should be beautifully crunchy. Serve soup with slices of crunchy apples, drowned with hazelnut butter, or shortly cut slices of hazelnuts.
