Sunday, July 13, 2008
Two in the Kitchen's Pumpkin Soup
One of my favourite cookery books from the 1980s (and only just as it was published in 1981) is Rita Erlich and Dennis Pryor, Two in the kitchen: recipes for four hands published by Penguin, 1981. I have never cooked their recipes with four hands but let me tell you that that doesn't matter and a lot of them are very good and easy to make with two hands!
With my ongoing saga about pureeing soup (there have been more adventures in between now and my last post about it), I was keen to cook soup today as a friend was coming to lunch. So off I hopped to my battered and food-stained copy of Two in the kitchen for the Pumpkin soup recipe which is an old faithful stand-by. I change the Erlich Pryor recipe slightly by not adding salt and sugar and by adding ground cummin in addition to the nutmeg, but essentially it is their recipe. I also don't specify below what are the tasks for the first and second cooks as I do it as a stand-alone cook!
1 kg butternut pumpkin (seeded, peeled and chopped)
4 cloves garlic
60 gr butter
1500 ml chicken stock or stock and water
Peel the pumpkin, remove seeds, chop into large cubes.
Peel the potato and quarter.
Put the stock on to heat in a saucepan.
Peel the onion, slice finely and gently soften in the butter in a 3 litre saucepan.
Peel the garlic cloves.
Add the garlic and vegetables to the onion and butter and stir until the vegetables are glistening.
After about 5 minutes, add the hot stock.
Season with pepper, nutmeg, cummin and bayleaf.
Cover the saucepan and simmer until the vegetables are very tender.
Remove the bayleaf and puree the soup.
Serve with a dollop of sour cream and chopped chives.
We had a yummy lunch with the pumpkin soup and Philippa's bread, followed by a couple of King Island cheeses served with Marg's Spiced oranges from Stephanie. I continued the tradition and gave Karen some of MY Spiced oranges from Stephanie to take home. She will now cook some and pass them on and who knows where this will end.