Description
Well, so I got up to his next anniversary - the two-hundredth recipe. And, by a strange coincidence - this again was the soup. But what soup! It's just extraordinary. Fragrant, thick, slightly sweet with delicate dumplings immediately... So I want all of you to buy! Join lovers of soups, this recipe is for you!
Ingredients
-
Pumpkin
1 kg
-
Carrots
0.5 kg
-
Onion
1 piece
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Celery root
50 g
-
Parsley
1 piece
-
Garlic
4 tooth
-
Cream
500 ml
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Cognac
50 ml
-
Dry white wine
60 ml
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Turmeric
0.5 tsp
-
Black pepper
10 piece
-
Nutmeg
-
Coriander
-
Salt
-
Olive oil
4 Tbsp
-
Chicken fillet
0.5 kg
-
Yolk egg
1 piece
Cooking
Cook the gnocchi. Onions clean, chop finely and fry until Golden brown in 1 tbsp oil. Fillet skip through Mincer, mix with the onion, add the yolk, salt and pepper. Knead.
Two spoons, dipping them in cold water, formed into small oval dumplings
Omit them in boiling salted water. Cook at low boil 10 minutes.
To shift with a slotted spoon into a bowl and cover so the dumplings didn't severely.
Pumpkin, onion, garlic and carrots to clean. Garlic cut into thin slices, the rest into small cubes.
Reheat in a saucepan the remaining oil and fry the onion until transparent.
Add carrots, pumpkin, garlic and turmeric, and cook for 10 minutes. Pour brandy and wine, sauté for 6 minutes.
Meanwhile, the roots of celery and parsley clean and slice and put it in a pot 0.7 l of boiling water, add pepper, cook for 15 minutes. Drain.
In the broth add the roasted vegetables, bring to boil and cook under lid on low heat for 20 minutes. Remove from heat and let cool slightly.
RUB the soup through a sieve.
Pour the cream,
Add the nutmeg, coriander, salt and pepper. Put dumplings and warm the soup, not boiling.
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