Tuesday, January 27, 2009
There are a few different ways to thicken a soup:
1. flour and fat= roux
2. corn starch and water=slurry
3. pureeing contents
4. potatoes or rice
Rice is a rarely used method that also keeps the fat content low, which we all can appreciate, while still resulting in a thick creamy soup. The apples add a bit of sweetness that contrasts the taste of the butternut squash.
This recipe makes enough for 8 servings and therefore is great for freezing in individual containers for future meals.
Butternut and Apple Soup Source: Kendall College Chicago
2 lbs butternut squash, peeled and seeded
1/2 lbs apple
1 large onion, diced
1 piece celery stalk, diced
1 piece leek, white part only
1 quart vegetable stock
1 c. skim milk
2 oz rice
1 dash nutmeg
salt and pepper, to taste
2 tbsp vegetable oil
Apple for garnish
In a large pot saute onion, celery, and leak in vegetable oil. Sweat the seasoned vegetables for 10 mins but do not brown. Add the squash, rice and stock. All the vegetables should be covered by liquid, if not add water.
Cook until squash is tender. Add the apples and allow to cook another 10 minutes. When cooked through pour in milk and boil for 2 mins. Season with salt and pepper and add nutmeg.
Using a hand mixer or blender, puree the soup. Garnish with diced apples.
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3 comments:
This looks like a great soup!
Looks yummy. And thanks for the information on thickening soups! I never knew that!
Yum! Sounds good, always nice to contrast flavours like that :)
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