👨🍳 Method
-
1
Wash the celery and pat dry with paper towels.
-
2
Cut the white celery into small crescent moon shapes.
-
3
Peel the pumpkin, remove the seeds and fibrous interior, and cut the flesh into brunoise (small cubes approximately ¼ inch).
-
4
Peel the cucumbers and cut them into coarse pieces.
-
5
Melt the butter in a large pot over medium heat.
-
6
Add the vegetables (celery, pumpkin, and cucumber) and sauté gently, stirring occasionally, for 2-3 minutes until lightly softened.
-
7
Stir in the tomato puree and mix until well combined.
-
8
Pour in the poultry broth.
-
9
Add the thyme sprig and bay leaf.
-
10
Season with pepper and salt to taste.
-
11
Bring to a boil, then reduce heat and simmer gently for approximately 30 minutes until all vegetables are very tender.
-
12
Use an immersion blender to puree the soup until smooth.
-
13
Return the soup to a boil and skim off any foam that rises to the surface.
-
14
Just before serving, remove the soup from the heat and stir in the egg yolk until fully incorporated and the soup thickens slightly.
-
15
Taste and adjust seasoning with pepper and salt as needed.
-
16
Serve immediately.
🤖 Ask the Cooking Assistant about this recipe
Ask a question about this recipe, or request an adjustment (e.g. "make this halal" or "replace flour with a gluten-free alternative").
