Excellent pumpkin soup with the best croutons with parmesan

soups 547 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0

Soup: Olive oil 16 fresh sage leaves 2 red onions, peeled and chopped 2 celery stalks, trimmed and chopped 2 carrots, peeled and chopped 4 garlic cloves, peeled and chopped 2 sprigs of fresh rosemary, trim off the leaves Half fresh red chili, to taste, peeled and finely chopped 2 kg. butternut squash, bulbous or Mosc de Provence variety, cut in half, peeled and cut into 2 liter pieces. chicken or vegetable broth
Croutons: 16 ciabatta slices 1 piece of Parmesan to grate

Place a very large saucepan over medium heat and add olive oil.
Add sage leaves and cook for about 30 seconds or until dark green and crispy. Use a slotted spoon to quickly transfer them to a bowl lined with paper towels. The leaves will be used for sprinkling at the end. You will be left with the aromatic oil in the saucepan, so put it on the fire and add the onions, celery, carrots, garlic, rosemary leaves, chili and a generous pinch of salt and pepper. Cook for 10 minutes, until vegetables are sweet and tender. Add pumpkin and stock to a saucepan, bring to a boil and simmer for about 30 minutes.
While the soup is cooking, make the croutons. Drizzle the ciabatta slices with olive oil and press the grated Parmesan cheese on each side. Place in a non-stick skillet without adding oil and fry until golden brown on both sides.
When the pumpkin is tender and tender, whisk the soup with an immersion blender or transfer to a standard blender and chop to make a smooth puree (but you can leave it in small chunks if you like). Most importantly, don't forget to taste the soup and add salt to make it perfect. Pour the soup into bowls with 2 croutons in each serving. Sprinkle with crispy sage leaves and drizzle with olive oil.

Excellent pumpkin soup with the best croutons with parmesan

Soup: Olive oil 16 fresh sage leaves 2 red onions, peeled and chopped 2 celery stalks, trimmed and chopped 2 carrots, peeled and chopped 4 garlic cloves, peeled and chopped 2 sprigs of fresh rosemary, trim off the leaves Half fresh red chili, to taste, peeled and finely chopped 2 kg. butternut squash, bulbous or Mosc de Provence variety, cut in half, peeled and cut into 2 liter pieces. chicken or vegetable broth
Croutons: 16 ciabatta slices 1 piece of Parmesan to grate

Place a very large saucepan over medium heat and add olive oil.
Add sage leaves and cook for about 30 seconds or until dark green and crispy. Use a slotted spoon to quickly transfer them to a bowl lined with paper towels. The leaves will be used for sprinkling at the end. You will be left with the aromatic oil in the saucepan, so put it on the fire and add the onions, celery, carrots, garlic, rosemary leaves, chili and a generous pinch of salt and pepper. Cook for 10 minutes, until vegetables are sweet and tender. Add pumpkin and stock to a saucepan, bring to a boil and simmer for about 30 minutes.
While the soup is cooking, make the croutons. Drizzle the ciabatta slices with olive oil and press the grated Parmesan cheese on each side. Place in a non-stick skillet without adding oil and fry until golden brown on both sides.
When the pumpkin is tender and tender, whisk the soup with an immersion blender or transfer to a standard blender and chop to make a smooth puree (but you can leave it in small chunks if you like). Most importantly, don't forget to taste the soup and add salt to make it perfect. Pour the soup into bowls with 2 croutons in each serving. Sprinkle with crispy sage leaves and drizzle with olive oil.