Oct
With the cold weather , let’s warm up with a nice pumpkin soup.
Today I want to suggest a spicier version with presence of beer and juniper.
Prepare your taste buds ….
Ingredients for 4 persons
- 800 grams of pumpkin
- 1/2 leek
- 4 juniper berries
- 1/2 rib of celery
- 200 ml of beer
- 500 ml of meat broth
- 80 grams of hazelnuts
- 180 grams of Greek yogurt
- 50 ml of fresh cream
- 2 sprigs of rosemary
- 12 slices of bread
- 20 grams of butter
- extra virgin olive oil, salt and pepper
Preparation
Soak the hazelnuts in warm water. Simmer the beer for about ten minutes. Meanwhile, cut the leek and celery into slices and fry them over a low flame with a drizzle of oil, with the crushed juniper berries and a pinch of salt. Add the pumpkin and let it flavor a few minutes, then pour the beer and let it evaporate a little.
Add the hot broth and let it cook for 20 minutes. Drain the hazelnuts, chop them coarsely.
Melt the butter in a pan with the rosemary sprigs and a pinch of salt: toast the slices of bread; set them aside and toast the hazelnuts in the same pan. Then add the Greek yogurt. the cream and a pinch of salt.
With the help of a blender, blend the soup adding a little hot water if necessary: season with salt, pepper and pour on the plates. Complete each serving with 2 tablespoons of salted yogurt and toasted hazelnuts.
The cream is ready I can already smell the scent.
Drink choices
The presence of the beer in the ingredients automatically leads to the perfect pairing, but this delicious dish would also be fantastic with a savory white wine like a Vermentino or a nice classic method sparkling wine brut
Let me know if you liked it!
Elisa
