Juglans mandshurica is nutritious, which makes the soup not greasy and healthy at the same time. It can be served with salad or roast chicken.
condiments
3? Pound walnut pumpkin
2 tablespoons olive oil
2/3 cup chopped green onion.
2 tablespoons chopped fresh dill.
1 tablespoon chopped fresh basil
1 teaspoon salt
1/8 teaspoons of freshly ground black pepper
3 cups of low sodium and low chicken soup
1 cup lactose-free milk
A cup of lactose-free yogurt
prepare
Preheat the oven at home to 375F, and then put some oil on the baking tray, not too much.
Cut the pumpkin in half and dig out the seeds with a spoon. Place half of the wall face down on the baking tray. Bake the thickest part of the pumpkin until soft, about 50 minutes. When it's cold enough, peel it off with a sharp knife.
In a large soup pot, heat the olive oil, then stir-fry the onion over medium-low heat until it withers, about 7 minutes. Add dill, basil, salt and pepper, pumpkin, broth and milk. Simply stir, cover the pot and cook.
Dip the stirring rod into the soup, and then adjust the thick soup to the required concentration. Or, let the soup cool to a safe temperature, and then transfer it to a blender or food processor in batches to make a paste. When the temperature is not high, add some dill and a ball of yogurt.
Composition change and substitution
Replacing the whole pumpkin with 3 pounds of raw walnut pumpkin should produce about 6 cups of cooked pumpkin.
You can use the same amount of broth instead of lactose-free milk to make the soup dairy-free. On the contrary, for thick soup, you can add more milk and drink less soup.
There are no fresh herbs on hand, omit the basil and use 1 to 2 teaspoons of dried dill.
Cooking and service skills
Please note that this chicken soup does not contain garlic and onions. Read the ingredient label and find the right choice.