Filter
Reset
Sort ByRelevance
Janee'
Christmas ball soup
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Remove the pips and threads from the pumpkin and use the ball cutter to remove balls from the flesh.
-
Heat the olive oil in a saucepan and scoop the pumpkin balls through.
-
Pour in the water and smother the balls covered in 4-6 minutes until al dente.
-
Let them drain into a sieve.
-
Cut the peppers into quarters and remove the seeds.
-
Put rounds of the sweet pepper flesh with the round protrusion.
-
Strain the stock from the pot over a pan and add the pots of water.
-
Bring the stock to the boil while stirring.
-
Stir in the lemon zest and finely chopped chives and parsley and add some lemon juice, salt and pepper to taste and gently heat the stock for 2 minutes.
-
Divide the pumpkin balls, peppercorns and cherryto over warm deep plates and scoop the hot stock.
-
The cold balls take over the heat of the broth, so the soup is not very hot.
Blogs that might be interesting
-
20 minAppetizeronion, mushrooms, unsalted butter, creme fraiche, wheat flour, tap water, chicken broth tablet,mushroomsoup
-
10 minAppetizercream pâté, cognac, dark brown sugar,paté brûlée
-
140 minAppetizercucumbers, oil, ground cumin (djinten), garden broth powder, full yogurt, fresh fresh mint, almonds,cold yogurt soup
-
20 minSnackchick-ins sweet chili, mango, low-fat quark, fresh fresh mint, cayenne pepper, Red onion, garlic, yogurt, cumin powder (djinten), fresh coriander,chick-ins with mango-mint dip and onion radish
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it