INGREDIENTS

INSTRUCTIONS

ROASTED RED PEPPER COULIS
GREEN BASIL COULIS
Preheat oven to 350 degrees. Cut squash in half lengthwise and remove
seeds. Place, cut side down, on high-sided cookie sheet, pour water
in pan to coat bottom. Bake until tender, about 1 hour. Meanwhile,
heat butter in heavy pot. Add minced garlic and cook for 10 seconds.
Add onions and cook over medium-low heat until onions are
translucent, about 8 to 10 minutes. Pour in chicken broth. Bring to
boiling. Reduce heat to very low.
Peel and discard skin from squash. Mash flesh lightly, add to stock
pot, and cook about 5 minutes. Pour soup into container of blender,
in batches if necessary, and process until smooth but still thick.
Return soup to heat. Season to taste with salt and pepper. Pour into
serving bowls, decorate as desired with Red and Green Coulis. Makes
10 to 12 cups.
Red Pepper Coulis:
Roast pepper over flame on stove or under broiler until skin blackens
evenly. Let cool. Peel off black skin and remove core and seeds. Chop
coarsely. In food processor or blender, puree peppers, adding chicken
broth until thick sauce consistency is attained. Season with salt and
pepper, strain, and pour into plastic squeeze bottle.
Green Basil Coulis:
Heat olive oil in skillet. Add garlic and sliced shallots to pan and
saute' over low heat until translucent, about 5 minutes. Pour in wine
and cook 1 minute. Stir in basil leaves and toss until coated with
oil. Place in blender or food processor and process, adding chicken
broth until liquid can be poured easily, but is not runny. Season
with salt and pepper, and pour into squeeze bottle.
Janet Trefethen, (c) 1992, holiday feast prepared for Julia Child
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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