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Saturday, October 29, 2011

What's Cooking Roz? Autumn Soups and Stews

It's the great pumpkin! Yes indeed. So many culinary uses we have for this surprisingly nutritious gourd.
The culinary creations from the pumpkin are endless, both savory and sweet alike. But let's face it, there is nothing like the fall that sets it off like a bowl of piping hot, creamy, velvety pumpkin soup!
Creamy Pumpkin Soup

The great master of  the French Grande Cuisine-  Auguste Escoffier ( 1846-1935)
classified soups during his era amongst other world renowned French chefs.

There were the obvious clear soups, purees, cullises, bisques, veloutes,and cream soups.And there were also vegetable, special soups and foreign soups.
Each category with its own unique preparation , and for variety, choice ingredients. Because of  the changes in consumer health consciousness  and kitchen operations some of Escoffier's classics have become almost obsolete.

On the contrary, quite a few techniques still remain untouched by the nouveau chefs and cooks .
 Pumpkin soup would fit right up there in the pureed bunch in Escoffier's classification of soups, yum, yum!

Be sure to stop by my recipes sections, on posts for this and other Autumn soup/stew ideas

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