![]() Harrowsmith’s number one tip for reducing waste: And, you’ll want to make extra pepitas because you’ll be snacking on them as soon as they’re cool enough to pop into your mouth. Soup can be frozen and reheated to be served later. Then bake for another 10-20 minutes until seeds are golden, puffy, sizzling and crunchy. Toss all ingredients together and spread in a single layer on your parchment paper.Line cookie sheet with parchment paper.Serve soup immediately, drizzle with honey cream and sprinkle with a handful of peppered pepitas.When you are adding the salt, remember that the pepitas will be salty too. Once cooked, transfer the soup to a blender and add the salt, ½ teaspoon at a time to taste, and purée until smooth.While veggies simmer, prepare your peppered pepitas, and blend your honey and cream together and set aside.Cover and reduce heat to a gentle simmer, roughly 20 minutes, or until veggies are tender. Add your broth and scrape off any tasty browned bits from the bottom of the pan. ![]() ![]() This will draw out the fat-soluble flavours of the cardamom. Add your freshly ground cardamom and let it ‘bloom’ for 30 seconds in the browned butter.Add leeks and garlic, your aromatics, to the browned butter and sauté until just soft.But most importantly, the butter will have an intoxicating nutty, buttery fragrance. The butter is ‘browned’ after 3-5 minutes when the butter has turned golden brown, the foam will have subsided a bit, and you’ll see milk solids on the bottom of the pan. Continuously stir as butter melts, then starts to foam and sizzle. In a large pot (like a Dutch oven), brown the butter on medium.Serves 6-8.ġ cup of leeks, tender, white/light green parts only, chopped This yummy soup is adult and kid (and baby!) approved. They are the most widely sought-after spice crop in the world, having both culinary and medicinal uses. Cardamom is grown primarily in the moist forests of southern India, cardamom is known as the ‘queen’ of spices, while black pepper, grown mostly in South Asia, is referred to as the ‘king’ of spices.
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