mmmmm soup....
warm or cold, it can be meaty or veggie, with or without bits, either way though, it's wet.
Squash soup with parmesan croutons
This fantastic soup is best made with varieties of squash that have dense,
orange flesh, such as butternut or onion squash.
orange flesh, such as butternut or onion squash.
Ingredients2 red onions
2 carrots 4 cloves of garlic 2 sticks of celery 2 sprigs of fresh rosemary ½ - 1 fresh red chilli, to taste 2kg butternut squash or onion squash olive oil 16 fresh sage leaves sea salt and freshly ground black pepper 2 litres chicken or vegetable stock, preferably organic extra virgin olive oil for the croutons 16 slices of ciabatta bread extra virgin olive oil |
Cooking stuffLarge saucepan
spoon |
OvenHob
|
The recipe....
1. Peel and chop the red onions, carrots and garlic
2. Trim and chop the celery
3. Pick the rosemary leaves and discard the stalks
4. Deseed and finely chop the chilli
5. Carefully halve the squash lengthways, scoop out the seeds with a spoon and cut into chunks
6. Line a small bowl with kitchen paper
7. Put a very large saucepan on a medium heat and add a couple of lugs of olive oil
8. Add the sage leaves and fry for around 30 seconds, or until dark green and crisp
9. Quickly remove them with a slotted spoon to the bowl lined with kitchen paper – you’ll use these for sprinkling over at the end
10. Put the pan of oil back on the heat and add the onion, carrot, garlic, celery, rosemary leaves, chilli and a good pinch of salt and pepper
11. Cook gently for about 10 minutes, stirring occasionally, until the vegetables are sweet and soft
12. Add the squash and the stock to the pan and bring to the boil, reduce the heat and simmer for around 30 minutes
13. While the soup is cooking, make your croutons
14. Cut your ciabatta ino 1cm thick slices
15. Drizzle a little extra virgin olive oil over the ciabatta slices and pat it in
16. Finely grate a layer of Parmesan over each slice and press it onto the bread
17. Place in a non-stick pan without any oil and fry on a medium heat until golden on both sides.
18. These are delicious and will go with just about any soup you want to make
19. When the squash is soft and cooked through, whiz the soup with a hand blender or pour it into a liquidizer and pulse until you have a smooth purée (but you can
20. leave it slightly chunky if you like)
21. Have a taste and season with salt and pepper until it’s perfect
22. Divide the soup between your bowls, placing 2 croutons on top of each
To serve your soup and croutons
23. Top each portion with 2 crispy sage leaves and drizzle with a swirl of good-quality extra virgin olive oil
2. Trim and chop the celery
3. Pick the rosemary leaves and discard the stalks
4. Deseed and finely chop the chilli
5. Carefully halve the squash lengthways, scoop out the seeds with a spoon and cut into chunks
6. Line a small bowl with kitchen paper
7. Put a very large saucepan on a medium heat and add a couple of lugs of olive oil
8. Add the sage leaves and fry for around 30 seconds, or until dark green and crisp
9. Quickly remove them with a slotted spoon to the bowl lined with kitchen paper – you’ll use these for sprinkling over at the end
10. Put the pan of oil back on the heat and add the onion, carrot, garlic, celery, rosemary leaves, chilli and a good pinch of salt and pepper
11. Cook gently for about 10 minutes, stirring occasionally, until the vegetables are sweet and soft
12. Add the squash and the stock to the pan and bring to the boil, reduce the heat and simmer for around 30 minutes
13. While the soup is cooking, make your croutons
14. Cut your ciabatta ino 1cm thick slices
15. Drizzle a little extra virgin olive oil over the ciabatta slices and pat it in
16. Finely grate a layer of Parmesan over each slice and press it onto the bread
17. Place in a non-stick pan without any oil and fry on a medium heat until golden on both sides.
18. These are delicious and will go with just about any soup you want to make
19. When the squash is soft and cooked through, whiz the soup with a hand blender or pour it into a liquidizer and pulse until you have a smooth purée (but you can
20. leave it slightly chunky if you like)
21. Have a taste and season with salt and pepper until it’s perfect
22. Divide the soup between your bowls, placing 2 croutons on top of each
To serve your soup and croutons
23. Top each portion with 2 crispy sage leaves and drizzle with a swirl of good-quality extra virgin olive oil
soup.ppt | |
File Size: | 535 kb |
File Type: | ppt |