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SOUP
RECIPE:
Pumpkin Soup with Pernod Flavored Herb Sorbet
Sent in by Sara, thanks
Soup
1 1/3 lb-pumpkin
1-onion
1-tbsp olive oil
1-cup water
2/3-cup skim milk
1-pinch anise powder
salt
pepper |
Sorbet
3-tbsp Pernod
3-tbsp water
14-oz light cream cheese
6-basil leaves
6-chive leaves
6-parsley leaves
salt
pepper |
Preparation of soup:
Cut the pumpkin and onion into small pieces and sauté with a
tablespoon of olive oil in a large soup pan
Add water, milk, anise powder, salt and pepper to taste
Let simmer for 20 minutes before stirring.
Preparation of sorbet:
Pour the Pernod in a pan, warm it up, then flame it
Add 3 tablespoons of water and add this mixture to the light cream
cheese
Add salt and pepper to taste
Put mixture into the fridge for about an hour before using the ice
cream maker
Wash the herbs, dry and chop finely
Pour the light cream cheese and Pernod mixture into the ice cream
maker
When the sorbet processing begins, add your herb mixture and continue
until well blended
Presentation:
Serve the soup warm with a long scoop of sorbet down the
middle.
Yields 6 servings.
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