Monday, September 19, 2011

Haute Cuisine 1.13

This week's menu is butternut squash soup courtesy of Gourmet.com, and the rest of the kiwi and melon.  There was enough fruit left to make me 4 days of lunch - plenty of soup for four days and more.  I think one of these days I will be able to bum lunch off of Kaiser - most likely Thursday since there is a strike and they are feeding everyone so that people won't have to risk crossing a picket line, if there is one.  Here are the dishes...



Honeydew and Kiwi fruit salad with Mint flakes
(self-explanatory)


Butternut Squash Soup

  • 4 large shallots, chopped
  • medium carrot, chopped
  • celery rib, chopped
  • (15-oz) can diced tomatoes, drained
  • 3 large thyme sprigs
  • 1 Turkish or 1/2 California bay leaf
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 lb butternut squash, peeled, seeded, and cut into (1-inch) cubes (about 31/2 cups)
  • cups water
  • 1/4 teaspoon grated nutmeg
  • Chopped walnuts

  • ACCOMPANIMENT: 

    softly whipped cream - optional
  • Cook shallots, carrot, celery, tomatoes, thyme, and bay leaf in oil in a 4- to 5-qt heavy pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.
  • Add squash, water, nutmeg, 1 tsp salt, and 1/4 tsp pepper and simmer, covered, until squash is very tender, 20 to 25 minutes. Discard thyme and bay leaf.
  • Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Thin soup if desired and season with salt and pepper.

Instead of using chestnuts (couldn't find any) I ended up using walnuts as a garnish and nutmeg as a garnish as well.  Turned out nice to me.

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