| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Dujour10 | 6 | Servings | |
INGREDIENTS
| 1 | T | Corn oil |
| 1 | Onion, thinly sliced | |
| 1 | Butternut squash or 1 pound | |
| of carrots thinly sliced | ||
| 1 | Sweet potato, peeled and | |
| thinly | ||
| sliced | ||
| 4 | Inner celery stalks, sliced | |
| 1 | t | Cumin |
| 5 | c | Vegetable stock |
| 1 | T | Ginger juice |
| 1/4 | c | Orange juice concentrate |
| Rice or maple syrup, as | ||
| desired for | ||
| additional | ||
| sweetness | ||
| Sea salt to taste, usually | ||
| 1/2 | ||
| teaspoon per cup of | ||
| liquid | ||
| 1 | T | Corn oil |
| 5 | Shallots, finely sliced | |
| 1 | lb | Parsnips, thinly sliced |
| 2 | T | Sweet white miso, or 2 to 3 |
| teaspoons of sea | ||
| salt plus 1/4 | ||
| 1 | c | White wine), White wine |
| 1/2 | t | Cinnamon |
| 1 | T | Pure vanilla extract |
| 5 | c | Vegetable stock |
| Spiced pumpkin seed | ||
| gremolata See recipe |
INSTRUCTIONS
For the Orange Winter Squash Soup: Heat oil in a large soup pot. Saute the onions for 5 to 7 minutes on a medium flame to draw out the natural sugar (the onions should be a golden color but not browning). Add the squash or carrots, sweet potato, celery, cumin and sea salt. Allow the vegetables to sweat out their liquid and soften, about 7 minutes. Add vegetable stock and cover. Cook over a medium flame allowing the vegetable to completely soften, about 25 to 30 minutes. Puree the mixture in a blender. Return soup to pot and adjust the salt. Add the ginger juice, orange concentrate and syrup (if necessary). Heat soup through for a few minutes. For the Parsnip Bisque: Saute the shallots in corn oil for 3 minutes. Add the parsnips and allow them to soften for 7 minutes, adding a little liquid if they begin to stick to the pan). Add the balance of the stock and cover. Cook the soup on medium to low heat for 25 minutes. Remove a small amount of soup and place it in a bowl, add the miso and stir until dissolved. Stir in the miso mixture back into the soup add cinnamon and vanilla and simmer for 3 minutes. Puree soup in a blender. Swirl parsnip soup with squash soup and top with gremolata. CHEF DU JOUR RACHEL GITLIN SHOW #DJ9512 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0n. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 917
Calories From Fat: 357
Total Fat: 39.7g
Cholesterol: 106.6mg
Sodium: 217.7mg
Potassium: 2122.3mg
Carbohydrates: 101.9g
Fiber: 17.4g
Sugar: 51.4g
Protein: 37.3g