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My recipe

Pumpkin Roquefort cheese soup

The story of this soup is related to the soda siphon. Yes, yes, with this very siphon for fizzing water, which can be found in every professional kitchen. I was lucky to visit a very a famous chief, who, showing how the siphon works, prepared a delicious green pea mint soup and served it with a layer of Brie cheese foam on top. The siphon was used to make the foam. That's when the idea to cook pumpkin soup with Roquefort cheese foam came to me; by the way, I am a big fan of salty and sweet combination. I do not have a siphon, but I will tell you how to make the foam, using means available in every kitchen.

Pumpkin Roquefort cheese soup

  • 500 g pumpkin
  • 1 small potato (100 - 120g)
  • 1 pear
  • 1 shallot clove
  • 300 - 400 ml of water
  • 1 - 2 tablespoons of Drawn butter
  • 100 g Roquefort cheese
  • 100 ml skimmed milk
  • salt and black pepper
  • Peel the pumpkin, potatoes and the pear and cut into small pieces
  • Preheat 2 tablespoons of drawn butter in a pan
  • Put the potatoes and the pumpkin on the pan, stirring occasionally, fry for 2 minutes
  • Add finely chopped onion and a hold fry together for about a minute
  • Add the pear , salt and pepper, reduce heat, cover with a lid and stew for 2-3 minutes
  • Pour boiling water to the vegetables.
  • Add salt and pepper, cover and simmer on the medium heat for 10-15 minutes (until the vegetables are ready)
  • Slightly warm the milk, add the crumbled cheese, stir thoroughly until smooth and place into a refrigerator
  • Pour the ready soup in bowls (cups)
  • Beat cheese and milk with a mixer, until the foam forms. Add a 2 spoonfuls of the foam cheese.

The recipe is quite arbitrary, so the ingredients, as well as their amount can be changed basing on your personal taste. As for the foam, I would like to add that, if you have an electric coffee machine for making cappuccino, then you can use it to make the cheese foam.