INGREDIENTS
5 tablespoons butter
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups chicken stock or canned low-salt chicken broth
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream
Chopped fresh chives
Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; saute until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
Working in batches, put soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl.
Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.
Bon Appétit
November 19981998-11-17 12:28:17.0
Tuesday, November 22, 2016
Arlene's Vegetable Soup
INGREDIENTS
3 PACKAGES OF Manischewitz dry soup mix: (1) SPLIT PEA, (1) VEGETABLE (w/Mushrooms), (1) MINESTRONE
5-6 TBSP Consommé OSEM powder (can substitute with vegetable bouillon) (You can season the soup to taste by adding more consomme or bouillon while it's cooking)
Use a large stock pot with a lid.
SAUTÉ
3 leeks, diced
8 oz Crimini mushrooms, diced
2 cloves garlic, diced
2 huge parsnips, chopped
6 carrots, diced or in small circles
2 Japanese eggplants, diced (browned in scanpan)
4 small zucchini, diced
4 stalks celery, diced
2-14 oz cans stewed tomatoes, cut them up while they're in the pot
1/2 lb String beans, chopped
3 small potatoes, chopped into 1-2 inch squares
8 oz pkg of fresh spinach (remove the ends otherwise the spinach gets too "stringy" in the broth)
Chop all vegetables. When prepping vegetables below, dice them or chop them into sizes that you'd expect to see in a soup spoon. You don't want a whole spoonful of soup with just a huge stewed tomato in it. Larger sized chopped vegetables tend to make this soup look like a stew in the end.
Saute onions, garlic, mushrooms together in a separate pan.
Follow the directions on the dried soup mix packets - if you use all 3 packets, it's about 15 cups of water. You can add more water on day 2 if the soup gets too thick.
Bring to boil soup packets and consommé powder.
Add other chopped vegetables.
Season with Salt and Pepper to taste.
Serves about 10-12 people. You'll have soup left over. It will thicken when left in the fridge. You can always add more water on day 2 and then season to taste with more consomme powder, salt and pepper, etc.
3 PACKAGES OF Manischewitz dry soup mix: (1) SPLIT PEA, (1) VEGETABLE (w/Mushrooms), (1) MINESTRONE
5-6 TBSP Consommé OSEM powder (can substitute with vegetable bouillon) (You can season the soup to taste by adding more consomme or bouillon while it's cooking)
Use a large stock pot with a lid.
SAUTÉ
3 leeks, diced
8 oz Crimini mushrooms, diced
2 cloves garlic, diced
2 huge parsnips, chopped
6 carrots, diced or in small circles
2 Japanese eggplants, diced (browned in scanpan)
4 small zucchini, diced
4 stalks celery, diced
2-14 oz cans stewed tomatoes, cut them up while they're in the pot
1/2 lb String beans, chopped
3 small potatoes, chopped into 1-2 inch squares
8 oz pkg of fresh spinach (remove the ends otherwise the spinach gets too "stringy" in the broth)
Chop all vegetables. When prepping vegetables below, dice them or chop them into sizes that you'd expect to see in a soup spoon. You don't want a whole spoonful of soup with just a huge stewed tomato in it. Larger sized chopped vegetables tend to make this soup look like a stew in the end.
Saute onions, garlic, mushrooms together in a separate pan.
Follow the directions on the dried soup mix packets - if you use all 3 packets, it's about 15 cups of water. You can add more water on day 2 if the soup gets too thick.
Bring to boil soup packets and consommé powder.
Add other chopped vegetables.
Season with Salt and Pepper to taste.
Serves about 10-12 people. You'll have soup left over. It will thicken when left in the fridge. You can always add more water on day 2 and then season to taste with more consomme powder, salt and pepper, etc.
BOURBON SWEET-POTATO PUREE WITH BUTTERED PECANS
Arlene and Aunt Janice started making this many years ago and it has become a staple at the family Thanksgiving table.
6 LBS SWEET POTATOES (about 6 large)
3 TABLESPOONS BOURBON
1 STICK (1/2 cup) UNSALTED BUTTER, SOFTENED
2 CUPS PECAN HALVES (about 8 ounces)
1 TEASPOON COARSE KOSHER SALT
2 TABLESPOONS PACKED DARK BROWN SUGAR
DIRECTIONS:
1. PREHEAT oven to 425 degrees
2. Prick sweet potatoes with a fork and in a baking pan bake in middle of oven until tender, about 1 hour
3. When just cool enough to handle, peel potatoes and transfer half to a food processor. Add BOURBON and 6 TABLESPOONS BUTTER, and PUREE 30 Seconds. Transfer puree to a large bowl. Purée remaining potatoes in food processor until completely smooth and transfer to bowl. STIR puree until combined well and season with SALT and PEPPER.
4. Transfer PUREE to a 2 quart gratin dish or other shallow baking dish. ((Puree may be made 2 days ahead and chilled, covered. Bring puree to room temperature before proceeding).
5. REDUCE temperature to 325 degrees.
6. In a shallow baking pan spread pecans in one layer and bake in middle of oven until fragrant (about 10 minutes) Toss hot pecans with remaining 2 T BUTTER and coarse SALT. (Pecans may be made 2 days ahead and kept in an air-tight container at room temperature).
7. Arrange PECANS on top of puree and sprinkle with BROWN SUGAR. Bake puree in upper third of oven until heated through and pecans are slightly browned. (about 30 minutes).
SERVES 8.. enjoy!
3 TABLESPOONS BOURBON
1 STICK (1/2 cup) UNSALTED BUTTER, SOFTENED
2 CUPS PECAN HALVES (about 8 ounces)
1 TEASPOON COARSE KOSHER SALT
2 TABLESPOONS PACKED DARK BROWN SUGAR
DIRECTIONS:
1. PREHEAT oven to 425 degrees
2. Prick sweet potatoes with a fork and in a baking pan bake in middle of oven until tender, about 1 hour
3. When just cool enough to handle, peel potatoes and transfer half to a food processor. Add BOURBON and 6 TABLESPOONS BUTTER, and PUREE 30 Seconds. Transfer puree to a large bowl. Purée remaining potatoes in food processor until completely smooth and transfer to bowl. STIR puree until combined well and season with SALT and PEPPER.
4. Transfer PUREE to a 2 quart gratin dish or other shallow baking dish. ((Puree may be made 2 days ahead and chilled, covered. Bring puree to room temperature before proceeding).
5. REDUCE temperature to 325 degrees.
6. In a shallow baking pan spread pecans in one layer and bake in middle of oven until fragrant (about 10 minutes) Toss hot pecans with remaining 2 T BUTTER and coarse SALT. (Pecans may be made 2 days ahead and kept in an air-tight container at room temperature).
7. Arrange PECANS on top of puree and sprinkle with BROWN SUGAR. Bake puree in upper third of oven until heated through and pecans are slightly browned. (about 30 minutes).
SERVES 8.. enjoy!
BOURBON SWEET-POTATO PUREE WITH BUTTERED PECANS
6 LBS SWEET POTATOES (about 6 large)
3 TABLESPOONS BOURBON
1 STICK (1/2 cup) UNSALTED BUTTER, SOFTENED
2 CUPS PECAN HALVES (about 8 ounces)
1 TEASPOON COARSE KOSHER SALT
2 TABLESPOONS PACKED DARK BROWN SUGAR
DIRECTIONS:
1. PREHEAT oven to 425 degrees
2. Prick sweet potatoes with a fork and in a baking pan bake in middle of oven until tender, about 1 hour
3. When just cool enough to handle, peel potatoes and transfer half to a food processor. Add BOURBON and 6 TABLESPOONS BUTTER, and PUREE 30 Seconds. Transfer puree to a large bowl. Purée remaining potatoes in food processor until completely smooth and transfer to bowl. STIR puree until combined well and season with SALT and PEPPER.
4. Transfer PUREE to a 2 quart gratin dish or other shallow baking dish. ((Puree may be made 2 days ahead and chilled, covered. Bring puree to room temperature before proceeding).
5. REDUCE temperature to 325 degrees.
6. In a shallow baking pan spread pecans in one layer and bake in middle of oven until fragrant (about 10 minutes) Toss hot pecans with remaining 2 T BUTTER and coarse SALT. (Pecans may be made 2 days ahead and kept in an air-tight container at room temperature).
7. Arrange PECANS on top of puree and sprinkle with BROWN SUGAR. Bake puree in upper third of oven until heated through and pecans are slightly browned. (about 30 minutes).
SERVES 8.. enjoy!
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