| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Dujour10 | 6 | servings | |
INGREDIENTS
| 1 | tb | Corn oil |
| 1 | lg | 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 | ts | Cumin |
| 5 | c | Vegetable stock |
| 1 | tb | 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 | tb | Corn oil |
| 5 | Shallots; finely sliced | |
| 1 | lb | Parsnips; thinly sliced |
| 2 | tb | Sweet white miso; (or 2 to 3 |
| ; teaspoons of sea | ||
| ; salt plus 1/4 | ||
| 1 | c | White wine) |
| 1/2 | ts | Cinnamon |
| 1 | tb | Pure vanilla extract |
| 5 | c | Vegetable stock |
| Spiced pumpkin seed gremolata; See recipe |
INSTRUCTIONS
ORANGE WINTER SQUASH SOUP PARSNIP BISQUE 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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