Spiced Pumpkin Bisque w/ Prosciutto & Brandied Chestnuts

• Print

Thursday, January 01, 2004

Categories:

Italian/Appetizers-Side Dish

Yield:

6 servings

Ingredients:

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

Directions:

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.

Nutrition Facts:

Source:

Chef Philippe Garmy