recipes:soup:carrot-squash_soup
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recipes:soup:carrot-squash_soup [2017/11/04 21:28] – created Celti | recipes:soup:carrot-squash_soup [2017/11/24 13:56] – Celti | ||
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====== Carrot-Squash Soup ====== | ====== Carrot-Squash Soup ====== | ||
- | ===== Ingredients ===== | + | ~~REDIRECT> |
- | ? Vegetables | + | |
- | : Acorn squash, halved and seeded, 5× | + | |
- | : Carrots, peeled and chunked, 2 lbs. | + | |
- | : Shallots, peeled and whole, 10× | + | |
- | : Leeks, finely chopped, 1 c. | + | |
- | ? Liquids | + | |
- | : Butter, 1 stick. (1/4 c. melted) | + | |
- | : Chicken stock, 2 qt. | + | |
- | : Heavy cream or half-and-half, | + | |
- | ? Spices | + | |
- | : Salt, 1–2 Tbsp. | + | |
- | : Black pepper, 1 Tbsp. | + | |
- | : Cayenne pepper, 1–2 tsp. | + | |
- | : White pepper, 1–2 tsp. | + | |
- | : Sage, fresh, 1 Tbsp. | + | |
- | : Savory, fresh, 1 Tbsp. | + | |
- | ? Tools | + | |
- | : Aluminium foil | + | |
- | : Baking sheet | + | |
- | : Dutch oven, 4+ qt. | + | |
- | : Heatproof immersion blender | + | |
- | + | ||
- | ===== Preparation ===== | + | |
- | - Preheat the oven to 350°F. | + | |
- | - On a lined baking sheet, place the halved squash face-up (cut a flat spot on the bottom if necessary), surrounded by the carrot pieces. | + | |
- | - Place one shallot in each of the squash halves. | + | |
- | - Brush the surface of all the vegetables with the melted butter, and season liberally with salt and black pepper. | + | |
- | - Roast until the squash is beginning to caramelise and collapse (approx. 1 hour). | + | |
- | - Remove from oven and set aside. When cool enough to handle, peel the squash, and reserve the flesh, carrots, and shallots. | + | |
- | - While the squash is cooling, melt the remaining butter in a large Dutch oven over medium-high heat. | + | |
- | - When the butter begins to foam, add the chopped leeks and stir. | + | |
- | - Reduce heat to low and cover, cooking for 10–15 minutes until the leeks have softened and are beginning to caramelize. | + | |
- | - Deglaze the pan with 1/2 cup of the chicken stock. | + | |
- | - Reduce the heat and add the squash, carrots, shallots, and remaining chicken stock, stirring to combine. | + | |
- | - Puree the soup with an immersion blender. | + | |
- | - Stir in the cream, cayenne, white pepper, and herbs, and simmer for 15–20 minutes. | + | |
- | - Season to taste with salt and pepper and serve. | + |