Marseille pumpkin seafood soup
By VicentaLakin
The unique geographical location and historical cultural stubble made Marseille one of France's most delicious cities. Pumpkin seafood soup is a classic local dish. Pumpkin's abundance of nutrients, when mixed into mud, is permeable, not to mention chicken soup and bacon. Nature's specialty, New Zealand, Ecuadorian prawns, clams and fresh squid, are all taste-chasing predators. French tradition and progress, tolerance and freedom, both outside and in the soup。
Recipe Recommendations
- Ecuadorian white shrimp in 1
- Qingkou, New Zealand of 2
- clams of 2
- squid 30g
- bacon 15g
- pumpkin 300g
- white onions 25g
- potato 100g
- celery 15g
- high soup base appropriate amount
- light cream appropriate amount
- butter appropriate amount
- sea salt appropriate amount
- croutons appropriate amount
- thyme appropriate amount
- pepper appropriate amount
- salty and sweet
- cook
- ten minutes
- simple
Steps for Marseille pumpkin seafood soup
1
The cold pot is heated with bacon and then added butter, onions, oncel。
2
the softening is followed by high soup and 550 ml of water, which is then boiled with pumpkins and potatoes for 30 minutes, until they become soft。
3
The boiled fruit and vegetables are scattered into mud with a mixer, sift through the web and remove the filter。
4
The small fire boils out the filtration, extracts the foam, puts in a little pepper salt and cream, and makes the soup。
5
Shrimp, squid, fresh vegetables, clams scalding with boiling water。
6
Seafood, bread and centipede are put into pumpkin soup and boarded。Marseille pumpkin seafood soup Make Tips
550 ml water should preferably be prepared in advance, and the deviation does not affect the taste of soup. Bread and butter are made to yellow and taste better. Step 4 sifts over the soup and makes the pumpkin mud more dense. Step 4 removes the foam so that the soup tastes soft and smooth and colourful. The seafood in step 5 is impregnated for a moment in the remaining ice water, which makes the meat Q bullet strong. Step 6 is in a pallet where a part of the soup can be added to the bowl to make it easier。