By Chef Eric W. McBride
What an interesting concept to combine the seeds of a pumpkin with the enticing flavors of leeks. Utilizing all parts of various grown food has always been an intricate part of Celtic cuisine. The Celts along the channel have a long history of using various forms of squash to be a part of their diet. The climate is much more suitable here then say in Northern Ireland or Scotland. Kudos to both the Cornish and the Bretons for this inspiring dish.
Roasted pumpkin seeds can be purchased from your local organic or vegetable market. These seeds have been shelled and slow roasted.
You could do this yourself, but the amount of time you would need to do this is not worth the few pennies you would save. And it is literally pennies.
2 Leek, sliced, light and dark green parts
2 Cups Pumpkin Seeds, roasted (acquire from local market)
4 cups Chicken or Vegetable Stock
1⁄2 cup Heavy Whipping Cream
4 oz. Butter
4 oz. Olive Oil
2 oz. White Wine, (optional)
1 Tbs All Gaelic Seasoning – Thyme, White Pepper, Garlic Powder
1 tsp Celtic Caterer Welsh Mustard Powder
Salt to taste.
Step 1. In a large pot, melt the butter and sauté the leeks for five minutes, Save some of the dark green part of the leeks back (optional),
Add in the white wine and simmer five more minutes.
Step 2. Add in seasoning, stir, then add in stock and pumpkin seeds.
Bring to a boil, reduce and simmer for 25 to 30 minutes.
Step 3. In a small sauce pan, combine some of the dark green portions of the leeks and the olive oil. Bring the oil to a simmer and allow it to infuse the flavor and color of the dark green leek.
Step 4. Add in heavy cream, and simmer.
Step 5. Remove dark green leek parts from infused oil. Serve soup hot and drizzle dark green oil over soup as garnishment.