Recipe - Pumpkin Soup With Jambon De Bayonne

4 tablespoon Duck fat
8 Spanish onions; in 1/4" dice
1 Turnip; in 1/4" dice
10 Cloves garlic; finely
chopped
4 cup Fresh pumpkin peeled seeded;
in 1/2" cubes
4 ounce Jambon de Bayonne; in 1/4"
julienne
One half cup Creme fraiche; plus One half cup
6 cup Chicken stock
3 tablespoon Whole fresh tarragon leaves

In a 6 quart soup pot, heat oil until just smoking. Add onions, turnip and
garlic and cook until light golden brown, about 8 to 10 minutes. Add
pumpkin and cook until softened, about 5 to 8 minutes. Add Jambon, creme
fraiche and chicken stock and bring to boil. Reduce heat and simmer 1 hour.
Season with salt and pepper. Soup should be almost a loose puree. Serve in
a warm, hollowed out pumpkin, ladling into smaller bowls made of pumpkins.
Add dollop of creme fraiche and sprinkle with tarragon. Yield: 6 servings

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A24

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 12, 1998