Ingredients


2 lb of Pumpkin skin off
3 quart of water
1 large onion
sea salt and white pepper
2 lb of kale leafs
1/2 cup of Extra Virgin Olive oil
5 ounces of blanched almonds



Utensils, tools and equipment





Pumpkin soup with almond rubbed kale chips


Preparation


First ground well the blanched almond add 3 ounces of water to obtain a paste, seasoned with salt. In a bowl put the fresh kale leaves and rubbed well with the ground almond butter, place the leaves one by one on the dehydrator set at 80F for 20 hours. Remove the dehydrated kale chips and store in cool place of the kitchen. Put the 3 quarts of water in a pan, add the sliced onion bring to soft boil add the cut it pumpkin, boil until tender, remove the onion and the pumpkin out of the boiling water blend, seasoned it with salt and white pepper, emulsion by adding slowly the half cup of extra virgin olive oil, serve the warm soup in a dish bowl and garnished with it the almond kale chips


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