Pumpkin soup with herb oil
Serves
User">6 Fa Class="fa
People
Prep Time
20
Minutes
Cooking Time
40
Minutes
CUISINE
COURSE
Starter
Method
Store To Up Pepper Herb Make The Chilli, Herbs, Week The And A Jar Lemon Season Garlic For With Oil, Chopped Mix Zest Salt And Together A To Oil, Fridge In And In The
In A The A Butter The A Season Cover The The Add Get Greaseproof Oil Pumpkin, Sweat Saucepan Very Allow Hot Heat Garlic Set To Pepper Vegetables And The Foam Salt Melt On Butter Piece To A Heat The Moderate Or Low Butter And The Vegetables Over Onions And A Oil Coat With Lid Of The Or With Quite And Paper The Fat Or Of In Saucepan The Wrapper Heat
The Collapse Minutes, The Vegetables Edges After Should Starting To Be At 15
About Minutes, 20 Now The The Add Pletely The Stock, And Simmer Soft For Until Vegetables Replace Lid Are
Consistency Liquidiser Puree With And The More Some Little Hand Soup In A Milk Held If Correct Is With The Or A Seasoning And A The Stock Blender Thin It Taste Creamy Or Thick,
Oil Well, With Each Scattering Eat Rory Hot Bowls By From Toasted On Cook Seeds Pumpkin And />this Of Serving Oil A Is From herb
Ingredients
Herb Oil: The for
Olive Oil Extra 4 Virgin Tbsp
Chopped And Chives, Sage (parsley, Rosemary) Tbsp Marjoram, Fresh 4 Herbs
And Hot Chopped Fresh Red Chilli, Finely 1 Medium Deseeded
Crushed Garlic Clove, Paste A 1 To Peeled And
Of Lemon Zest ¼
Sea Salt
Black Ground Pepper Freshly
for Soup: The
Butter Extra 50g Or Oil Olive Tbsp 4 Virgin
Pumpkin Butternut Into (weight Peeled Peeling), Cut 2cm After Squash Or 450g Cubes And
And 225g Onions, Peeled Sliced
To A Peeled Crushed Garlic Cloves, 4 And Paste
Sea Salt
Ground Pepper Freshly Black
2l 1 Chicken Stock
(optional) Milk 225ml Creamy
Dry 4 A Until Crisp Pumpkin On Seeds, Tbsp Toasted Pan
Method
Week With A Jar Make Chilli, For Mix Up And Pepper Herbs, To The The In Together Store And In Chopped To Oil, Zest Fridge Oil, Garlic Lemon Herb Season Salt The A And
And Garlic The And In Butter In Oil Allow Piece Very The Pumpkin, The Saucepan The Or Foam Moderate Over Melt A Vegetables A On Quite Cover Low Get The Wrapper Coat Butter Onions Or With And The Set Of Sweat Oil To Pepper Greaseproof Of Salt Heat Hot A Lid Fat A The Add Season A Or And The Saucepan Butter Vegetables The The Heat To With Paper Heat
Minutes, Edges Vegetables The 15 Collapse The At After Should Be To Starting
Add Until Minutes, The 20 Stock, And Lid Soft Vegetables Pletely About For The Simmer The Are Replace Now
And Hand Blender The Some The Puree A Thick, Consistency Thin Taste In Seasoning More Stock And With Is If A Creamy With Little Or Or Held Liquidiser Correct Milk Soup The A It
Herb Well, From herb With Each On In Toasted And Pumpkin Serving Drizzle A Serve Scattering A Eat />this Recipe Of By Bowls Oil From Is Rory O’connell Well Seeds