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Archive for the ‘Soup’ Category

This recipe’s twist on butternut squash soup is a great way to use winter squash. Delicious!


THE BAREFOOT CONTESSA’S ROASTED BUTTERNUT SQUASH SOUP WITH CURRY CONDIMENTS

INGREDIENTS:

  • 3 to 4 pounds butternut squash, peeled and seeded
  • 2 yellow onions
  • 2 McIntosh apples, peeled and cored
  • 3 tablespoons good olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 to 3 cups homemade chicken stock
  • 1/2 teaspoon good curry powder

CONDIMENTS:

  • Scallions, trimmed and sliced diagonally
  • Shredded coconut, lightly toasted
  • Salted cashews, toasted and chopped
  • Raisins
  • Banana, diced

PREPARATION

1. Preheat the oven to 425°F.

2. Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 35 to 45 minutes, until very tender.

3. Meanwhile, heat the chicken stock until it’s simmering. When the vegetables are done, place them in batches in a food mill fitted with the medium blade. Process and pour back into the pot. (Alternately, you can also place the roasted vegetables in a food processor fitted with the steel blade. Add some of the chicken stock and purée.) When all of the vegetables are processed, place them all in another pot and add enough chicken stock to make a thick soup. Add the curry powder, salt, and pepper to taste. Be sure you use enough salt and pepper to bring out the curry flavor. Serve hot with condiments on top of each serving.

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INGREDIENTS

  • Kosher salt
  • 3 pounds green beans, trimmed of stem end (or waxed beans from the CSA)
  • 1/2 cup skin on sliced almonds
  • 3 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 2 large onions, sliced thin
  • 2 tablespoons chopped fresh thyme leaves
  • Freshly ground black pepper

PREPARATION

1. Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp.

2. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.

3. Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve.

4. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted.

5. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes.

6. Add the thyme, and cook for another 5 minutes.

7. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

Notes: I served this with Paula Dean’s White Bean Chili, a side of sauteed greens from the CSA and a side of corn bread.

Recipe Credit.

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Recipe: Creamy Cucumber Soup

A perfect summer lunch or light dinner. Here is a recipe for creamy cucumber soup.

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 tablespoon lemon juice
  • 4 cups peeled, seeded and thinly sliced cucumbers, divided
  • 1 1/2 cups vegetable broth, or reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Pinch of cayenne pepper
  • 1 avocado, diced
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1/2 cup low-fat plain yogurt

Preparation:

1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.

2. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.)

3. Pour into a serving bowl and stir in yogurt.

4. Chop the remaining 1/4 cup cucumber slices.

5. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.

Recipe credit.

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