Nutmeg Pumpkin Soup with Candied Apple
By PutoPinoy on Wednesday, September 21, 2011 At
Wednesday, September 21, 2011
Ingredients:
>1 tbsp butter
>1 pc onion, chopped
>2 cups peeled squash cubes
>1 cup chicken stock
>1 tbsp butter
>1 pc apple, julienne
>3 tbsps brown sugar
>1/2 cup milk
>3/4 tsp iodized salt
>1/4 tsp white pepper powder
>1/4 tsp nutmeg powder
>a pinch of cinnamon powder
Procedure:
1. Heat butter in a pot, place onion and saute til translucent. Add squash and simmer for 10 minutes, stirring occasionally.
Add chicken stock, simmer until squash is tender.Let cool.
2. Meanwhile, saute apple in butter and add brown sugar until caramelized. Set aside.
3. Puree in blender in small batches the squash. When done, return it to pot and reheat on low. Add the milk. Season with
salt, pepper and nutmeg.
4. Ladle in individual soup bowl. Top with candied apple and lightly sprinkle cinaamon powder.
5. Serve immediately.
>1 tbsp butter
>1 pc onion, chopped
>2 cups peeled squash cubes
>1 cup chicken stock
>1 tbsp butter
>1 pc apple, julienne
>3 tbsps brown sugar
>1/2 cup milk
>3/4 tsp iodized salt
>1/4 tsp white pepper powder
>1/4 tsp nutmeg powder
>a pinch of cinnamon powder
Procedure:
1. Heat butter in a pot, place onion and saute til translucent. Add squash and simmer for 10 minutes, stirring occasionally.
Add chicken stock, simmer until squash is tender.Let cool.
2. Meanwhile, saute apple in butter and add brown sugar until caramelized. Set aside.
3. Puree in blender in small batches the squash. When done, return it to pot and reheat on low. Add the milk. Season with
salt, pepper and nutmeg.
4. Ladle in individual soup bowl. Top with candied apple and lightly sprinkle cinaamon powder.
5. Serve immediately.
Labels: Soups, Vegetable Recipes
