3 tablespoons unsalted butter2 garlic cloves, chopped 1 celery stalk, diced 1 small onion, diced 1 teaspoon fresh ginger, grated 1 leek, white part only, diced 1 lb. Pumpkin flesh, diced 2 quarts rich chicken stock 6 ounces very lean proscuitto, diced 6 ounces freshly roasted chestnuts, chopped 1/2 cup brandy Sea salt and freshly ground pepper, to taste Creme fraiche, dollop per serving Freshly ground nutmeg, pinch per serving
Heat 2 tablespoons worth of the butter in a soup pot over medium heat. Add the garlic, celery, onion, ginger, and leek. Cook, stirring occasionally, until the onion is translucent, 7-10 minutes. Add the pumpkin and the stock. Bring to a simmer and cook until the vegetables are tender, about 30 minutes. Meanwhile, heat the remaining butter in a saute pan over medium heat until melted. Add the proscuitto, chestnuts and increase heat to high. Cook, stirring occasionally, until the chestnuts are golden brown.
Chef Philippe Garmy
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