Cream of Squash Soup
Called crème de potiron, this delicate yet rich soup is perfect for a winter supper served with garlic bread or as the first course to a braised meat dish with roasted potatoes and a green salad. The soup is garnished with diced, blanched squash and tiny cauliflower florets with a sprig of chervil or snipped chives.
• 4 pounds butternut squash (2 small ones)
• ½ small cauliflower (about ½ pound)
• 2 tablespoons butter
• 3 medium yellow onions, peeled and diced
• 6 cups chicken or vegetable stock (homemade or low-sodium canned)
• 6 tablespoons heavy cream
• Salt and freshly ground pepper
• Freshly grated nutmeg
• 8 fresh chervil sprigs or snipped chives
Cut squash in half, remove seeds and peel. Cut about an eighth of the squash into a fine dice and set aside. Cut remaining squash into 2-inch cubes and set aside.
Cut off about half of the smallest florets from the crown of the cauliflower and set aside. Break remaining cauliflower into larger florets and set aside.
Blanch diced squash and small cauliflower florets in a pot of boiling water for 60 seconds; drain, refresh in a bowl of ice water, and set aside.
Melt butter in a large, heavy pot over medium heat. Add onions, 2-inch squash cubes, and large cauliflower florets. Cover tightly and cook until slightly soft, about 15 minutes, lifting lid occasionally to stir. Increase heat to high, add stock, and bring to a simmer. Reduce heat to medium-low and simmer, partially covered, until vegetables are very soft, about 15 minutes more.
Working in batches, purée vegetables and broth in a blender or food processor, and return to the pot. Set pot over low heat, stir in cream, and season to taste with salt, pepper, and nutmeg. Divide reserved blanched vegetables among 8 bowls, and ladle hot soup over them. Garnish each serving with a chervil sprig or snipped chives. Makes 8 servings.
Source: Adapted from Saveur Cooks Authentic French (Chronicle, $40).
Per serving: 216 calories (32 percent from fat), 8.4 g fat (4.8 g saturated, 2.5 g monounsaturated), 22.8 mg cholesterol, 6.8 g protein, 34 g carbohydrates, 5.5 g fiber, 94 mg sodium.
• 4 pounds butternut squash (2 small ones)
• ½ small cauliflower (about ½ pound)
• 2 tablespoons butter
• 3 medium yellow onions, peeled and diced
• 6 cups chicken or vegetable stock (homemade or low-sodium canned)
• 6 tablespoons heavy cream
• Salt and freshly ground pepper
• Freshly grated nutmeg
• 8 fresh chervil sprigs or snipped chives
Cut squash in half, remove seeds and peel. Cut about an eighth of the squash into a fine dice and set aside. Cut remaining squash into 2-inch cubes and set aside.
Cut off about half of the smallest florets from the crown of the cauliflower and set aside. Break remaining cauliflower into larger florets and set aside.
Blanch diced squash and small cauliflower florets in a pot of boiling water for 60 seconds; drain, refresh in a bowl of ice water, and set aside.
Melt butter in a large, heavy pot over medium heat. Add onions, 2-inch squash cubes, and large cauliflower florets. Cover tightly and cook until slightly soft, about 15 minutes, lifting lid occasionally to stir. Increase heat to high, add stock, and bring to a simmer. Reduce heat to medium-low and simmer, partially covered, until vegetables are very soft, about 15 minutes more.
Working in batches, purée vegetables and broth in a blender or food processor, and return to the pot. Set pot over low heat, stir in cream, and season to taste with salt, pepper, and nutmeg. Divide reserved blanched vegetables among 8 bowls, and ladle hot soup over them. Garnish each serving with a chervil sprig or snipped chives. Makes 8 servings.
Source: Adapted from Saveur Cooks Authentic French (Chronicle, $40).
Per serving: 216 calories (32 percent from fat), 8.4 g fat (4.8 g saturated, 2.5 g monounsaturated), 22.8 mg cholesterol, 6.8 g protein, 34 g carbohydrates, 5.5 g fiber, 94 mg sodium.
posted by Blu | 9:51 AM
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