Pumpkin cappuccino soup with toast from Rustam Tangirov

Category: First meal
Pumpkin cappuccino soup with toast from Rustam Tangirov

Ingredients

Pumpkin 400 grams
Bulb onions 1 PC.
Honey 1 tsp
Salt, ground black pepper taste
Water 150-200 ml
Cream 50 ml
Yolk 1 PC.
Baguette or loaf on demand
Olive oil

Cooking method

  • Pumpkin cappuccino soup with toast from Rustam TangirovPeel the pumpkin and remove seeds.
  • Pumpkin cappuccino soup with toast from Rustam TangirovChop the pumpkin and peeled onion at random and place in a baking dish. Season with salt and pepper to taste.
  • Pumpkin cappuccino soup with toast from Rustam TangirovPour water into a mold (I have 150 ml) and bake vegetables in the oven at 200 * C for 20-25 minutes.
  • Pumpkin cappuccino soup with toast from Rustam TangirovWhile the vegetables are baking, make the toast. Cut a baguette or, like mine, a loaf into slices a little less than 1 cm thick. Place them on a baking sheet, add a little salt and sprinkle with olive oil.
  • Pumpkin cappuccino soup with toast from Rustam TangirovPut the baking sheet in the oven at 200 * C (in parallel with the pumpkin) for 5-6 minutes.
  • Pumpkin cappuccino soup with toast from Rustam Tangirov Pumpkin cappuccino soup with toast from Rustam TangirovPut the baked pumpkin and onion together with the liquid into a saucepan. Put on the stove, boil and let it boil for 3-4 minutes. Add honey to taste.
  • Pumpkin cappuccino soup with toast from Rustam TangirovPunch the vegetables with a hand blender until smooth.
  • Pumpkin cappuccino soup with toast from Rustam TangirovPumpkin cappuccino soup with toast from Rustam TangirovCombine the yolk and cream in a container. Just stir with a fork.
  • Pumpkin cappuccino soup with toast from Rustam TangirovContinuing to beat the soup with a blender, pour in the egg-cream mixture in a thin stream and beat everything thoroughly again.
  • Pour cappuccino soup into glasses, garnish with available herbs and serve with toast.
  • Pumpkin cappuccino soup with toast from Rustam Tangirov
  • Bon Appetit!

The dish is designed for

3 servings

Note

Last weekend, Rustam Tangirov presented a new menu in one restaurant of our city. My husband and I really wanted to go to this gala dinner. But, unfortunately, life makes its own adjustments and our plans were not destined to come true. Therefore, I decided that since Magomed does not go to the mountain, the mountain will come to Magomed (s) and made a cappuccino soup for lunch from Rustam Tangirov, which I found on the website of the EDA TV channel. It is very unusual to eat soup without a spoon, dipping toast in a glass of soup. But this made the soup tastier. Fair.

IvaNova
Xen, it turns out that the egg is not brewed?
kubanochka
Ksyushk @ -Plushk @, wonderful soup. And in ProfiKuk I made such a cappuccino, only from carrots and celery. You should definitely try it with pumpkin.

Pumpkin cappuccino soup with toast from Rustam Tangirov
Ksyushk @ -Plushk @
Irina, well what to call the process of introducing a cold egg into a hot soup? The yolk was not boiled, of course, but spread evenly and added thickness to the soup.


Added Wednesday 25 Jan 2017 09:56 AM

Lena, and the recipe is on the forum? I also need to work out the technology for cappuccino soup in a soup cooker. And we also love carrots and celery. Cool hats.
kubanochka
Quote: Ksyushk @ -Plushk @
Lena, is there a recipe on the forum?
Carrot and celery cappuccino (multi-blender Profi Cook PC-MCM1024)
Ksyushk @ -Plushk @
Lena, Thank you! You will also have to buy a frother.

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