Menu: Béatrice's Red Kuri Soup / Chard-stuffed Pork Roast / Endives, Apples, Grapes / Marie-Hélène's Apple Cake

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Finish the soup, prepare soup garnish – Starter

  • salt & pepper
  • a pinch of nutmeg
  • about 5oz of crème fraîche

Check the soup pot.  It should be ready by now.  You can tell by fishing out a piece of pumpkin from the pot, put it on a plate and smash lightly with a fork. If it mashes easily and nicely, it’s cooked enough.  Turn off the heat and either use a stick blender to puree the soup until smooth, or puree it in a few small batches in a regular blender.  Feel free to add a bit more milk or water if the puree is too thick.  When the soup is smooth and the consistency to your liking, stir in the crème fraîche and the pinch of nutmeg.  Check the flavor, add more salt or pepper if needed.

Prepare the soup garnishes by roughly chopping the toasted hazelnuts, and a medium apples, place them in separate small jars (or bowls) to put on the table when you serve the soup.  You can put a little bit more of the crème fraîche in another jar to serve on the table too, your guests can add more to their soup if they’d like.

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