Pumpkin Soup With Apple Schnitz Croutons
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Mike02 | 10 | Servings | |
INGREDIENTS
| 4 | lb | Whole pumpkin or winter |
| squash | ||
| such as butternut or | ||
| Hubbard to | ||
| Yield 6 to 8 cups baked | ||
| pumpkin pulp | ||
| 2 | T | Unsalted butter |
| 3 | Carrots, diced | |
| 4 | Celery stalks, diced | |
| 2 | Onions, diced | |
| 1 | Leek, split washed | |
| And diced | ||
| 3 | qt | Chicken stock or water |
| 2 | t | Ground cinnamon |
| 1/2 | t | Ground nutmeg |
| 1/4 | c | Maple syrup |
| 1 | c | Heavy cream |
| === APPLE SCHNITZ CROUTONS | ||
| === | ||
| 2 | Tart apples, such as Granny | |
| Smith | ||
| 1/2 | c | Firmly-packed light brown |
| sugar |
INSTRUCTIONS
Preheat the oven to 350 degrees. Cut the pumpkin or winter squash in half and remove all seeds. Place cut side up on a cookie sheet and bake 45 minutes, or until soft. Remove the pulp from the shell, puree in a food processor fitted with a metal blade, and reserve. Heat the butter in a large, heavy-bottomed soup pot until foamy. Add all of the vegetables (except the reserved pumpkin or squash) and saute 10 minutes. Add the chicken stock and bring to a boil. Reduce to a simmer, then add the pumpkin puree and the spices. Cook 45 minutes, adding the maple syrup and heavy cream in the last 5 minutes of cooking. To make the Apple Schnitz Croutons: Peel and core the apples and slice into paper-thin rings using a food processor fitted with a vegetable slicing disk. Spread the slices on a non-stick cookie sheet or one lined with parchment paper. Dust with light brown sugar, and dry in a preheated 300 degree oven approximately 25 to 30 minutes, or until crisp. When the soup has finished cooking, cool several minutes before pureeing in small batches in a blender or food processor. Serve immediately, garnished with the Apple Schnitz Croutons. This recipe yields 10 to 12 servings. Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B29 broadcast 10-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-30-1997 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 226
Calories From Fat: 101
Total Fat: 11.5g
Cholesterol: 38.7mg
Sodium: 53.5mg
Potassium: 670.3mg
Carbohydrates: 29.2g
Fiber: 3.9g
Sugar: 9.6g
Protein: 3.4g