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Soup - Creamy Harvest Beautiful colors of fall as you make this soul satisfying soup. In 15 qt brazier saute:
onion celery already roasted squashes pumpkin olive oil butter salt to taste until they are very flavorful. Scoop aside and add more oil or butter and saute in: 1 c white all-purpose flour whisk until smooth Saute in: garlic ginger (optional) stir into squashes. Add: roasted carrot sweet potato or yam 2 qts broth 2 qts milk Warm and season with any of these: nutmeg, a little cinnamon, allspice, black pepper, hot pepper flakes, more salt, more butter or olive oil. Use stick blender and adjust milk, broth, or use a buerre manie if you need to thicken and add body. ~The sweet squashes burn easily, like tomatoes. Stir often and give it time to simmer. As a final adjustment, stir in some roasted tomato for sweetness and/or a little maple syrup. ~Remember that you can make the night before and hold in the oven at the warm setting. It is cumbersome to cool and re-warm such a large quantity of very thick soup.
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