Recipes From My Kitchen

1 cup sour cream 1 cup heavy or equal parts of both in whatever measurement you desire. In a bowl large enough for both, whisk the heavy cream into the sour cream in a slow drizzle, making sure to blend well. Cover with plastic wrap and let stand for one hour at room temperature. This will allow the mixture to form a yogurt like substance. Refrigerate in a sealed a container and use when needed. Crème fraiche can be used for a number of things, among them a thickener or garnish for soups, or a base for tarts when mixed with eggs and sugar. You can buy crème fraiche in most grocery stores and pay a pretty price for it. If you make your own, it tastes better and it’s more economical. I’m all about the extra cash in my pocket for shopping in a foreign market far, far away!

2 lb. fresh Pumpkin or 1-1/2 lbs canned Pumpkin 1/2 lb. Potatoes 2 pints Chicken Stock or Vegetable Stock 1 large Onion, 3 Cloves Garlic, 1 Shallot, 3 Leeks 4 tablespoons Olive Oil & 1 tbs unsalted Butter 1 cup Crème Fraîche 1 qt. Milk 2 tablespoons minced Italian (flat-leafed) Parsley 2 tablespoons minced Dill Bake pumpkin in oven or microwave until soft enough to cut. Peel and cut pumpkin into rough cubes. Cut potatoes likewise. If using canned pumpkin, start with potatoes. Simmer potatoes and pumpkin (not canned) in hot stock until very soft. Meanwhile, chop various "onions." Julienne the white part of the leeks into very thin shreds. Heat oil and butter in large pan and sauté onions and leeks on a low light and do not allow to brown. Mixture will become soft and translucent. When potatoes & pumpkin are soft, add onion mix and simmer for 5 minutes. If using, add canned pumpkin at this time. Cool and divide into batches and puree in blender. Reheat gently, add milk and cream. Do not boil!Sprinkle with dill and parsley before serving. A couple scrapes of nutmeg is good, too.