Mamaison Hotel Le Regina Warsaw, Poland
Creamy pumpkin soup with almond and feta cheese Ingredients: 30 g almonds flakes 30 g brown sugar 40 ml vegetable oil 2 shallots 50 g leek, only white part 1 medium size potato, peeled 450 g pumpkin without seeds and skin 600ml cups chicken broth 120ml heavy cream 1 tsp ground ginger 1/4 coffee spoon nutmeg 1 tsp salt 1/2 tsp freshly ground black pepper 20 ml Amaretto liqueur Fresh coriander leaves Feta cheese Directions:
Place almonds flakes in a large soup pot over medium heat and roast, stirring frequently, until fragrant and nicely gold, about 3 to 4 minutes. Add sugar and when start to caramelized remove from the pot. Spread thin layer on baking paper. When cold and hard, chopped fine. Add the oil to the same pot. Stir in the sliced shallots, sliced leek and potato. After 2-3 minutes cover vegetables with the chicken broth and bring to boil. At that time add diced pumpkin and cook slowly for another 20 minutes, stirring frequently. Season with salt, pepper, ginger and nutmeg. Add heavy cream. Using an immersion blender, purée the soup until a smooth consistency. Just before serving add amaretto liqueur.
Serving: Arrange soup in a soup plate and float almond crunch over the top with few coriander leaves. Using truffle mandolin cut Feta cheese on. Serve immediately.
20
www.mamaison.com