lazy butternut stock
Servings: 4
ingredients:
for the butternut stock:
- 1 butternut (about 1 kg)
- some olive oil
- 100 ml cream
- 100 ml milk
- ½ tsp ras el hanout
- 1 tbsp sugar or molasses (optional)
- pepper & salt (to taste)
for the soup's hardware:
- 75 g South Tyrolean bacon (or any other fine bacon)
- 4 spring onions
- 2 carrots
- 100 g frozen peas
- 1 tbsp olive oil
- some water
for serving:
- some pumpkin seed oil
equipment:
- electric handheld immersion blender
how to:
- Preheat the oven to 175° C w/ fan.
- Line a baking tray w/ baking parchment.
- Trim the butternut, cut it in halves, scrape out the pumpkin seeds & oil the surface slighly.
- Put the halves on the baking tray & bake for about 45 min. The butternut should be very soft then.
- Scrape out the butternut pulp, mash it & add the cream, the milk & the spices.
- Bring it to a boil (be careful: it splashes!) & blend w/ your electric handheld immersion blender until soft.
- Set aside, but keep it hot.
- When the butternut is in the oven: chop roughly the bacon, the carrots & the spring onions.
- Put everything in a pan w/ some olive oil & add the frozen peas.
- Let it fry resp. simmer for about 15 min. Add some water if too dry.
- Set aside, but keep hot.
- Distribute the vegetables on a plate. Pour some butternut mash around & add some dark pumpkin seed oil.
- Serve at once.
Notes
You may store everything in your fridge. Just reheat in the microwave before serving.