Warning: session_start(): open(/var/lib/php/sessions/sess_c95b1e4d311362942432fa79b2bb63c4, O_RDWR) failed: Disk quota exceeded (122) in /home/u123641/esto-sadok.com/html/wp-content/plugins/wpgrabber_2.1.2/init.php on line 14

Warning: session_start(): Cannot send session cache limiter - headers already sent (output started at /home/u123641/esto-sadok.com/html/wp-content/plugins/wpgrabber_2.1.2/init.php:14) in /home/u123641/esto-sadok.com/html/wp-content/plugins/wpgrabber_2.1.2/init.php on line 14
Creamy soup with croutons - Recipes, tips, and all things kitchen for any level of chef
Home / Soups / Creamy soup with croutons
15 December, 2017

Creamy soup with croutons

Posted in : Soups on by : root

Spread the love

The fried pieces of bacon and thyme sprigs to enhance the flavor of the soup.

  • Servings: 8
  • Cooking time: 110 Minutes

Сливочный суп с крутонамиFor the soup:

  • Pumpkin variety Butternut medium — 1 piece
  • Onion — 0,5 pieces
  • Butter — 3 tablespoons
  • Sugar — 1 teaspoon
  • Fatty cream — 3 tablespoons
  • Thyme — 3 stems
  • Black pepper freshly ground — to taste
  • Salt — to taste

For serving:

  • Pumpkin small — 4 pieces
  • Sugar — 0,5 teaspoons
  • Salt — 0.5 teaspoons
  • Pumpkin seeds — to taste
  • Croutons — to taste
  • Paprika or chili pepper — to taste
  • Bacon toasted — to taste
  • Prosciutto or ham — to taste
  • Fried onions — to taste
  • Greens — to taste

Method of preparation

  1. Make bowls of pumpkin to feed soup. Preheat the oven to 200 degrees. Cut off the tops of the pumpkins to make the cover. Seeds and fibers remove with a spoon, capturing part of the pulp. Sprinkle inside of pumpkins with salt and sugar (0.5 tsp ). Put pumpkins with lids on a baking tray lined with baking paper, bake in the oven for 20-35 minutes until tender.

  2. Prepare the soup. Melt the butter in a saucepan over low heat. Add the onion and 1 tsp salt. Throw in a pot and thyme leaves, reduce heat and cook, stirring, until the onion has softened, about 5 minutes. Add the pumpkin cubes and sugar, cook until then, until the pumpkin Scaramella, about 3-4 minutes. Pour 5 cups of water and bring to a boil. Reduce heat and simmer without a lid until tender, 15-20 minutes.

  3. Blend the soup, add the cream, season to taste.

  4. Pour the soup into the bowls of the pumpkin, garnish with croutons, ham, grilled onions, seeds, herbs, paprika or chili, cover with lids and serve immediately.

Leave a Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Warning: Unknown: open(/var/lib/php/sessions/sess_c95b1e4d311362942432fa79b2bb63c4, O_RDWR) failed: Disk quota exceeded (122) in Unknown on line 0

Warning: Unknown: Failed to write session data (files). Please verify that the current setting of session.save_path is correct (/var/lib/php/sessions) in Unknown on line 0