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Velvety Pumpkin Soup

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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

  1. 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
TagsSoupSoup/StewSponsor
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