BT's Fennel and Acorn Squash Soup
Ingredients:
2 tablespoon vegetable oil - preferably safflower
1 large leek
1 or 2 jalapeño chilis - depending on heat preference
3 kumquats - or 1 tablespoon lemon zest
3 small or 1 large fennel bulb
2 small or 1 large roasted acorn squash
1/2 teaspoon sugar
2 tablespoon Arak - or any other anise flavored liqueur
1/2 teaspoon Fiori di Finocchio
8 cups filtered water
3-44 ounces cooking cream - 10-15% fat
Kosher salt to taste
Fresh ground black pepper
Fennel fronds or dill for garnish
Directions:
Turn oven to 375 F or 180 C.
Thoroughly wash acorn squash
Place squash in baking dish. When oven comes up to temperature, place dish in oven
Thoroughly wash leeks
De-seed and devein chili
Wash kumquats
Rough chop leek
Dice chili into very small pieces
Place heavy gauge pot on medium low heat. Add oil
When oil is heated add leek and chili
Cook until leek becomes translucent but not brown
Dice kumquats into very small pieces. Add to pot. If using lemon zest add to pot
Cook on low for 2 minutes
Add Fiori di Finocchio
Add Arak, sugar and a pinch of kosher salt
Turn heat down to low
Let alcohol cook off - approximately 2 minutes
Add water. Turn burner up to medium low and let stock cook for 15 minutes
Remove pot from heat
When squash is fork tender (approximately 25 minutes) remove from oven and let cool
When squash is cool split in half, remove seed and scoop out the flesh
Add squash to soup stock
Return pot to heat. Turn burner up to medium low
Cook soup for 15 minutes
Remove soup from burner. Let cool
When soup is cool, purée soup with wand blender
Add 1/4 teaspoon kosher salt
Add 3 or 4 grinds of black pepper
Add cooking cream
Return pot to stove. Heat on low for 10 minutes, stirring occasionally
Soup should take on a velvety texture
Serve soup cold, warm or hot. Garnish with dill or fennel fronds. In summer adding julienned cucumber as a garnish makes for a lighter dish
Enjoy - בתיאבון
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