| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Vegetarian | Soup | 2 | Servings |
INGREDIENTS
| 1 | 3-pound Kombucha squash (or similar winter squash) | |
| 1 | Rutabaga | |
| 1 | Green bell pepper -or- | |
| 2 | Anaheim peppers for moderate heat | |
| 2 | c | Thick bean stock; such as pinto |
| 3/4 | ts | Salt |
| 1 | pn | Cinnamon |
| 2 | c | Vegetable stock (freshly made; or settle for water) |
| Salt; crushed pepper, fresh lemon juice; thyme | ||
| Grain milk; soymilk, or dairy skim milk | ||
| Crushed nutmeg |
INSTRUCTIONS
OPTIONAL OR FOR A BISQUE Date: Sat, 20 Apr 1996 17:29:02 CDT From: "Lu Bozinovich " <U33754@UICVM.CC.UIC.EDU> It turns out that squash is still being sold in the States this spring, so I came up with this soup. The flavor is a bit subtle, but it seems pretty appetizing. It can probably be developed further with the use of fresh herbs like thyme (which I tried), marjoram, lemon zest, or the mock whipped cream from rye that I just posted. I tried miso in it and it was a definite no no; ruined the fresh taste. I then dismissed the thought of adding a drop of liquid smoke (but it might work). Set oven to 450 F and bake whole kombucha squash, rutabaga and green pepper, using a ceramic container for the pepper, 35-45 minutes. Remove pepper and cover its container with heavy plate to steam off the peel. Peel rutabaga and cut into chunks. Cut squash in half, scrape out seeds then scrape out flesh in chunks. Discard peels. If flesh of squash and rutabaga are still tough, place back in oven in covered casserole with a little of the stock, for 15 minutes. In a food processor, combine kombucha squash, rutabaga, and peeled pepper flesh (hint: use strainer to capture the inner juices of the pepper as you are seeding it, and discard the seeds). The cooking bowl of the pepper can be deglazed with a little of the bean stock, stirring it briskly, to capture the smokey charred flavor of the roasted pepper. Process well, with bean stock, salt and cinnamon. Result is a thick subtly earthy flavored puree. For soup, pour puree into a large skillet and gradually add vegetable stock until thickness is suitable to your tastes, and heat. Season with extra salt, pepper, and lemon juice. Note that fresh ingredients are vital to the taste of this soup, so forget using fermented flavors or canned or dried stocks. For bisque, blend in some grain milk or dairy skim milk and heat gently. Top with a little crushed nutmeg. Lu <Kombucha Green Pepper Soup is copyright 1996, Lu Bozinovich> FATFREE DIGEST V96 #110 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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