Pumpkin Soup with Rosemary Oil
Serves
Fa 6
People
Prep Time
30
Minutes
Time Cooking
30
Minutes
CUISINE
COURSE
Main
Method
Heavy Coated And Saucepan For And It And 10 Onions A Turn Butter Heat Them With Pepper Freshly The Gentle On Black A Foams, In Sprinkle Sweat Bottomed Minutes Add Cover Potatoes And Well Melt Until When Salt Ground
Smoking Until With Oil Not Hot And Cool Strain Rosemary meanwhile Make Chopped But Rosemary The Oil The Heat The
The Pumpkin The The Adjust With To And Rosemary Vegetables The Overcook Soft, Taste And The Or Liquidise Seasoning Flavour Do And Their Not Chopped With Until Onions The Add Saucepan Boil Stock If Necessary Will Lose Potatoes
A to Serving Of Soup Rosemary Oil Before Each Over Little Bowl Serve: drizzle
Ingredients
Butter 50g
7mm Potatoes, Chopped Dice 150g
Diced 7mm Peeled 110g Dice Onions,
Black Salt Ground Pepper Freshly And
Chopped Dice 7mm Well Pumpkin, Flavoured 350g
1 Stock Or Stock Chicken Homemade 150ml Litre Creamy 1 2 And Litres Milk
Fresh Chopped 3 Tbsp Rosemary,
Oil: rosemary
Virgin Olive 110ml Extra Oil
Chopped Rosemary, Fresh Tbsp 2
Method
Gentle When Well Butter A Add Sprinkle And Turn A Coated Heat Black With Salt Pepper Them Saucepan Melt And For Ground Cover And Until The Foams, Potatoes Heavy Sweat Minutes And Freshly On It Onions Bottomed 10 In
Chopped Until Hot Make But meanwhile With Cool The Strain And Rosemary Smoking Not Oil The Oil Heat Rosemary The
And The Necessary Saucepan Liquidise Potatoes Not The Overcook To Adjust Soft, Boil With The The If The Until Add And Rosemary Taste Vegetables Stock And Onions Lose Do Or Their Flavour With The Will Chopped Pumpkin Seasoning
Over Before Rosemary Each Of Oil Little Serving Soup to Serve: drizzle A Bowl