Fish, pumpkin and cornichon soup

DSC02309-001DSC02332-001

A colorful fish soup that makes a whole meal. Freely inspired by Slavic gherkin soups. It’s quick and easy.

DSC02281-001

Suguna kabocha pumpkin. I boiled the pieces in water till soft.

DSC02284-001

The head of tai (sea bream). Fish head is cheap, flavorful and there is plenty to eat. It’s ideal for a soup.

DSC02287-001

Cornichons à l’estragon.
Gherkins with tarragon. I made when ? Last May :


DSC02761-001 cornichons

DSC02295-001

I thinly sliced them.

2013-10-31

Put the fish in the pot, add half of the gherkins, the kabocha and cooking broth. Simmer 20 minutes.

DSC02306-001

Near the end, take out 1/2 cup of broth, add cream, salt, pepper, fresh thyme, the rest of pickles. On the table, mix into the soup, put back the lid and wait a few minutes.

DSC02311-001

Serve with croutons.

DSC02318-001

Open and enjoy while it’s hot.

DSC02327-001

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s