| 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
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