Velvety Pumpkin Soup

Name: Velvety Pumpkin Soup
Ingredients: 300 g homemade tasty pumpkin soup; 250g duck foie gras; Some chicken stock; A dry alcohol (sherry type); 300g Sepia cleaned/grilled/diced; 2 g Paprika powder; Parsley leaves and red chicory; 4 slices of brioche; Beetroot (cooked); Beaufort cheese (or any other hard cheese)

April 6, 2014

Image may contain Furniture Table Dining Table and Food

Velvety Pumpkin SoupWaldorf Astoria

Ingredients

Ingredients, Serves 4

300 g homemade tasty pumpkin soup

250g duck foie gras

Some chicken stock

A dry alcohol (sherry type)

300g Sepia cleaned/grilled/diced

2 g Paprika powder

Parsley leaves and red chicory

4 slices of brioche

Beetroot (cooked)

Beaufort cheese (or any other hard cheese)

Preparation

Step 1
1. Make a tasty pumpkin soup (onions, carrots, pumpkin, chicken stock)
Step 2
2. Add the foie gras cut in cubes and blend until smooth, add some extra chicken stock to have the right texture
Step 3
3. Sprinkle some olive oil over the cleaned sepia and grill shortly on both sides in a pan, cut in cubes and marinate with some paprika powder, cut the chicory and the parsley leafs in julienne, and mix with the sepia, season with some white balsamico vinegar
Step 4
4. Cut the brioche in slices and into rounds with a cutting ring, toast in butter and cover with a slice a cooked beetroot (supermarket) and top with a slice of Beaufort cheese(or any other hard cheese: cheddar etc) and toast until the cheese slightly melts
Step 5
5. Plating: poor some soup in a bowl and put some of the sepia/chicory/parsley mixture on top
Step 6
6. Serve the cheese brioche on the side

Waldorf Astoria

TagsSoup Soup/Stew Sponsor

Recipe notes

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!