Pumpkin soup with venison
By Vladimir Iljin
1 h
4 raciones
Difficulty:
Media
Ingredients
- 150 g pumpkin
- 50 g onion
- 50 g potato
- 50 g 35% cream
- 50gr vegetable stock
- 40gr venison fillet
- 20gr 85% butter
- 50gr olive oil
- 3gr young spruce needles
- 2-3 g tender beet leaves (Mangold)
- Bake the pumpkin for 40 minutes at 180 ºC.
- Fry the onions and potatoes in the frying pan until done.
- Place all the ingredients in the food processor. Add butter, cream, salt, garlic and pepper to taste and cook at 80 ºC for 10 minutes.
- Cut the venison into slices and place on a platter.
- Garnish with the spruce needles and pour the hot soup over the venison.
- The venison can be served after it has been cooked in the soup for 3-4 minutes. It is very important that it does not exceed 60 ºC when served.
- The flavor and texture change if the temperature exceeds 60 ºC and its flavor becomes similar to the taste of the liver. The temperature of the soup should be at 80 ºC.
- Venison can be cooked to 55-60 ºC if the soup is poured at 80 ºC, with soup in the dish for 2-3 minutes when the soup is served.
Vladimir Iljin
These utensils always please me with their brilliance and ergonomics. A wide selection of Bergner kitchen and dining utensils meets the needs of both passionate for culinary arts housewives and...
Discover it
