| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
|
Soups, Vegetables |
8 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or corn oil |
| 1 |
|
Large onion, chopped |
| 1 |
tb |
Tamari/shoyu soy sauce |
| 1 |
|
Ripe tomato, diced |
| 4 |
c |
Chicken or vegetable stock |
| 4 |
c |
Fresh pumpkin puree OR |
| 4 |
c |
Fresh butternut puree OR |
| 4 |
c |
Canned pumpkin puree |
| 1 |
tb |
Maple syrup or honey |
|
|
Salt and pepper to taste |
| 1 |
|
Bunch broccoli |
| 1/4 |
c |
(to 1/2c) whipping cream |
INSTRUCTIONS
Cut the tops of the broccoli into small flowerets; julienne the stems into
strips roughly 1/4 x 1 inch.
1. In a 10-inch skillet, melt the butter or heat the oil over medium-low
heat. Add the onion and saute slowly until almost limp but not brown,
about 6 to 7 minutes. Add the tamari/shoyu soy sauce and the tomato. Cook,
stirring often, until the tomato's juice has evaporated, about 5 minutes.
2. Transfer the saute to a soup pot. Deglaze the saute pan with a little
of the stock, and add the pan contents, plus the remainder of the stock, to
the soup pot. Add the pumpkin or squash puree, the maple syrup or honey,
salt, and a touch of freshly ground black pepper. Heat, stirring often.
3. Separately, in a small pot with a tightly fitting lid, steam the
broccoli flowerets and stems until tender-crisp (they should be a bright
green), about 3 to 4 minutes.
4. Stir the steamed broccoli into the soup, then stir in the cream. Let
the soup cook over low heat, stirring occasionally, until hot and the
flavors have blended, 8 to 10 minutes. Do not let the soup boil. Serve
hot.
Serves 8 as a first course. By adding some diced cooked potatoes with the
broccoli it will serve 4 as an entree.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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