I love soups! When I was a child, it was the only way to make me eat vegetables. The winter is coming… Yes it is… At least in Europe… and I really need some vitamins right now.
But soups look always so classic and I wanted to prepare something special this week-end. The parents of my boyfriend were coming for dinner and we had something really important to celebrate. I gave it a though but this bicolor soup is very original and I was right to serve it as everybody loved it.
Pour the pumpkin soup first into your plates and then the radish tops’ soup. Add some pepper, Espelette pepper and a bit of cream on top!
- 1.5 kg of butternut pumpkin (3.30 lb.)
- 4 potatoes
- 3 carrots
- 2 bunches of radishes (only the radish tops)
- 2 onions
- 3 liters of water (100 oz.)
- 2 teaspoons of salt
- Espelette pepper
- Peel and slice the onions.
- Fry 2 minutes with some olive oil in a large non sticky pan.
- Wash radish tops.
- Peel, slice and wash the potatoes.
- Add 1.5 liter of water and the sliced potatoes together with the radish tops in the casserole. Add 1 teaspoon of salt. Leave to cook until the potatoes are done.
- In the meantime, peel, wash and slice butternut and carrots. Add 1 teaspoon of salt as well as 1.5 liter of water and place in your slow cooker for 15 minutes or in a large casserole dish until carrots are soft.
- Mix the two different soups using a hand mixer. Et voila. Serve with a bit of Espelette pepper and cream.
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