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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/2 cup butter 2 cups onion, chopped 1 cup celery, chopped 6 garlic cloves, minced 8 cups vegetable or chicken stock 2 cups tomatoes, chopped 4 bay leaves 1 teaspoon nutmeg, freshly grated 1 teaspoon cayenne pepper 4 cups pumpkin puree 2 cups heavy cream Salt and pepper 1/4 cup Italian parsley, chopped Instructions: Melt the butter in a large stockpot. Add onions, celery and garlic and saute until onions are clear. Add stock, tomatoes, bay leaves, nutmeg and cayenne pepper. Bring to boil. Reduce heat to a simmer and cover. Cook until vegetables are very soft, about 20 minutes. Strain and reserve the liquid. In a food processor or blender, puree the vegetables with some of the liquid. Strain through a sieve. In the stockpot, combine the remaining liquid, pureed vegetables and pumpkin. Heat through while stirring, about 10 minutes. Add cream. Season with salt and pepper. Heat through while stirring, about 5 minutes. Garnish with parsley. Serve. |
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