NARCISO RODRIGUEZ FW 2013-14 Pumpkin cream with mushrooms and lime

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“I enjoy reinterpreting the classics in a modern way”. Narciso Rodriguez.

This designer of Cuban origins is not the only one who loves the classics reinterpreted. I have recently prepared a cream of pumpkin soup (I’m talking about the one I made for a collection of Dolce&Gabbana, try it because it is very good…) But today I felt very tropical and I wanted to do more. I offset the sweetness of the pumpkin and mushrooms with a touch of green lime. Remember: the greener it is, the juicier and tastier.

Try it because it’s so tropical!

 

Recipe. FOR 4 PEOPLE

600g (21.1 oz) pumpkin flesh (already cleaned) + 200g (7 oz) mixed mushrooms (I used chanterelles and honey mushrooms) + 150g (5.3 oz) potatoes + 1 liter (33 fl oz) vegetable stock* + 1 onion + 1 clove of garlic + half a lime + salt + pepper + extra virgin olive oil.

Peel the pumpkin and dice it. Peel the potatoes and dice them. Chop the onion, put it in a large pot, add a little olive oil and sauté. Then add the diced pumpkin and potatoes, let them soften and gradually add the vegetable stock as needed. Let cook on low heat for about 30 minutes. When cooked, pour everything into the blender (or use an immersion blender) and season with salt and pepper. In the meantime, put the mushrooms (already cleaned) in a separate pan. Add a dash of olive oil, a clove of garlic and simmer for about 10 minutes. Pour the pumpkin cream soup into each dish, add the mushrooms distributing them evenly, a few drops of lime and serve. The sweetness of the pumpkin soup will be pleasantly offset by the sourness of a touch of lime. I highly recommend you try it!

Recipe. *FOR THE VEGETABLE STOCK.

1 Stalk of celery + 2 carrots + 1 onion + parsley + extra virgin olive oil + salt.

Clean all the vegetables. Peel the carrots and onion and cut everything in half.  Put all the vegetables in a large pot full of water, add salt and cook over medium heat for 20 minutes. Add a tablespoon of olive oil and continue cooking over low heat for 20 minutes. Strain the stock into a large clean pot and keep at hand.

Photo Food: Taste of Runway. Photo fashion show: Yannis Vlamos / gorunway.com image courtesy of style.com. Model: Magdalena Jasek.

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