Cream Of Pumpkin Soup
|Onion||1 1⁄2 Tablespoon, finely diced|
|Rye flour||2 Tablespoon|
|Chicken stock||4 1⁄2 Cup (72 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Pumpkin puree||2 1⁄4 Cup (36 tbs)|
|Skim milk powder||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|White pepper||To Taste|
|Egg yolks||3 , lightly beaten|
|Chopped parsley||1 Tablespoon (For Garnish)|
Saute onion in oil until tender.
Stir in the rye flour and cook over low heat, stirring constantly.
Gradually add the chicken stock, stirring with wire whisk until mixture is smooth and boils.
Mix cornstarch with water and add to mixture, stirring until it begins to thicken and boils again.
Add pumpkin puree and spices.
Transfer to the top of a double boiler at this point.
Combine skim milk powder with water, using a wire whisk.
Add to soup and heat thoroughly.
Add salt and pepper, to taste.
Shortly before serving time, add some of the hot soup slowly to the beaten egg yolks, stirring constantly.
Then add this mixture to the hot soup gradually.
Keep soup warm but do not overcook or the soup will curdle.
Garnish with chopped parsley.