| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Sliced blanched almonds |
| 1/4 |
c |
Sweetened flaked coconut |
| 2 |
|
Jalapeno chilies; (wear rubber |
|
|
; gloves) |
| 2 |
c |
Loosely packed coriander |
| 2 |
c |
Chopped onion |
| 2 |
tb |
Butter |
| 2 |
tb |
Vegetable oil |
|
|
A; (3- to 3 1/2-pound) |
|
|
; butternut squash, |
|
|
; peeled, halved, the |
|
|
; seeds and strings |
|
|
; discarded, and the |
|
|
; flesh cut into |
|
|
; 1/2-inch pieces |
| 6 |
c |
Chicken broth |
|
|
Two 4-inch strips of orange zest |
| 1 1/2 |
c |
Freshly squeezed orange juice |
| 8 |
|
Coriander sprigs for garnish |
INSTRUCTIONS
FOR THE CHUTNEY
FOR THE SOUP
Make the chutney:
In a blender or food processor blend the almonds, the coconut, the
jalapeno, a pinch of salt, and 1/3 cup water until the mixture is
ground fine. Add the coriander and blend the mixture until it is
ground fine. (This recipe makes what is known as a dry chutney, which
has a slightly grainy texture.) The chutney may be made 8 hours in
advance and kept covered and chilled. Makes about 1 cup.
Make the soup:
In a kettle cook the onion in the butter and the oil over moderately
low heat, stirring, until it is softened, add the squash and 1/2 cup
water, and cook the mixture, covered, over moderately low heat for 20
to 30 minutes, or until the squash is tender. Add the broth, the
zest, and the juice and simmer the mixture, uncovered, for 15
minutes. In a blender or food processor puree the mixture in batches
and strain it through a sieve into a large bowl. The soup may be made
1 day in advance and kept covered and chilled.
Ladle the soup into 8 bowls and garnish each serving with about a
tablespoon of the chutney, to be stirred into the soup, and a
coriander sprig.
Makes about 10 cups, serving 8.
Gourmet November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: add a whole new dimension to your life”