Well, nazgulwears and I are going to do a recipe page with our staples anyway; she's already working on the layout. But I can give you a little preview. *grins*
Russian Pumpkin Soup With Shrimps
Ingredients: 1 small pumpkin (Hokkaido), or about 1 to 1.5 kg off a big one (depends on breed, seeds, whether it needs peeling etc.) 2 - 3 large potatoes 1 litre of milk 200 ml cream (standard size, here) 500 gr frozen shrimps some butter, salt, pepper, vegetable stock (from glass or cubes); more milk to adjust texture of soup
Preparation Put milk into large pot and bring to boil, stirring occasionally to keep from sticking to the bottom of the pot; in the meanwhile, peel potatoes and dice, chop pumpkin, throw away the seeds, dice. If it's a Hokkaido, don't peel, because the skin isn't hard and makes everything nicely orange; other kinds of pumpkinneed to be peeled because the skin is hard.
When the milk is boiling, add salt, pepper and vegetable stock, then add the pumpkin and potatoes. Turn down the hob to middle, and leave to simmer gently for twenty minutes. Puree with hand mixer; add more salt, pepper or milk to taste, and to adjust the texture of the soup if necessary; one doesn't want it to be too much like mashed potatoes. When the soup is pureed and the consistency is just right, add the cream and stir in with the hand mixer.
Heat the butter in a frying pan, and fry the shrimps, perhaps adding a little salt if needed. When finished, pour shrimps and liquid into the soup, stir well, and serve.
I prefer ciabatta bread and simple dry white wine with this soup.
no subject
Russian Pumpkin Soup With Shrimps
Ingredients:
1 small pumpkin (Hokkaido), or about 1 to 1.5 kg off a big one (depends on breed, seeds, whether it needs peeling etc.)
2 - 3 large potatoes
1 litre of milk
200 ml cream (standard size, here)
500 gr frozen shrimps
some butter, salt, pepper, vegetable stock (from glass or cubes); more milk to adjust texture of soup
Preparation
Put milk into large pot and bring to boil, stirring occasionally to keep from sticking to the bottom of the pot; in the meanwhile, peel potatoes and dice, chop pumpkin, throw away the seeds, dice. If it's a Hokkaido, don't peel, because the skin isn't hard and makes everything nicely orange; other kinds of pumpkinneed to be peeled because the skin is hard.
When the milk is boiling, add salt, pepper and vegetable stock, then add the pumpkin and potatoes. Turn down the hob to middle, and leave to simmer gently for twenty minutes. Puree with hand mixer; add more salt, pepper or milk to taste, and to adjust the texture of the soup if necessary; one doesn't want it to be too much like mashed potatoes. When the soup is pureed and the consistency is just right, add the cream and stir in with the hand mixer.
Heat the butter in a frying pan, and fry the shrimps, perhaps adding a little salt if needed. When finished, pour shrimps and liquid into the soup, stir well, and serve.
I prefer ciabatta bread and simple dry white wine with this soup.