Related Posts Widget for Blogs by LinkWithin

Monday, April 27, 2009

Félicitations, Mon Cher!

This morning my date, C just got a high profile job offer in a well established French company - a job that requires responsibility to be in charge of 20 staff. I am so happy that despite the world economic crisis, luck is always at the side of those who are eyeing for a new job. And besides, C is really capable and I am confident that the job will land quickly one of these days. "Congratulations, dear... I am so proud of you!"

To remember this lucky moment, I like to post the dish that we both enjoy: pumpkin soup that has a special kick of taste and aroma. Mesmerizing with its striking yellow hue and smooth texture, this soup appears best when served with crusty french bread. Enjoy!

Serves 4 persons

- Olive oil > 1 tablespoon
- Onion – medium size, chop > 1
- Garlic – chop > 2 cloves
- Pumpkin – skin, dice > 3 ½ cups
- Water > 3 1/8 cups
- Chicken stock powder > 2 teaspoons
- Orange juice and rind > 1 orange
- Fresh thyme – pluck leaves from stalks > 1 ½ tablespoons
- Milk > 1/3 cup
- Salt > ¼ teaspoon
- Pepper > 1/8 teaspoon

- Preheat saucepan and sauté onions in olive oil for 3 minutes until fragrant and soft.
- Add pumpkin dices and chopped garlic. Continue cooking and stirring for 2 more minutes.
- Add water and chicken stock powder, orange juice and rind, and thymes to the saucepan. Cook until boiled.
- Turn to low fire, cover the saucepan and simmer for 15 minutes or until pumpkin is soft. Leave to just warm.
- Pour warm mixture into food processor and blend until fine.
- Return the blended mixture back into saucepan. Add salt, pepper, and milk and cook until almost boiled.
- Place on serving bowls. Sprinkle with fresh thyme leaves.
- Serve with crusty bread.

1 comment: