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May 03, 2012 at 11:39AM vs May 03, 2012 at 01:03PM
Thisvjgq9s <a one has apples and curry- it is faluuobs, and perfect for the fall! I also like it topped with a few very special croutons, I added that recipe too! 1/4 cup butter1 clove garlic1 onion1 leek1 large apple, peeled and chopped1 tbsp curry powder2 cups chopped fresh pumpkin4 cups stock (1 use chicken stock)1 cup whipping creamsalt and pepperapple wedgesMelt butter in saucepan. Saute garlic, onion, leek and apple. Stir incurry powder and cook for 1 minute, stirring constantly. Add pumpkin andstock. Bring to boil, stirring occasionally. Reduce heat and simmer untilveggies are tender. Puree all in blender or food processor. Return tosaucepan and stir in all of cream but 2 tablespoons. Season with salt andpepper. When serving garnish with fresh apple wedges, and pour a bit ofcream over top. Looks pretty! Serves 6-8href="http://kxsiwgptsqax.Croutons2 tablespoons (1/4 stick) butter24 1/4-inch-thick baguette bread slices1 cup grated Gruye8re cheese1 teaspoon minced fresh thyme1 teaspoon minced fresh sage For croutons:Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and servecom/">kxsiwgptsqax</a>
Bouillabaisse a la Tom