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Receta Butternut Squash And Pear Soup (With Cashew Tarragon Ceam)

Name: Butternut Squash And Pear Soup (With Cashew Tarragon Ceam)
Ingredients: 1 quart Yellow onion, cut into 1/2 inch cubes; 2 c. Carrots, cut into 1/2 inch cubes; 2 c. Celery, cut into 1/2 inch cubes; 1/2 c. Sherry; 2 tsp Salt, or possibly more to taste; 1/2 tsp Black pepper, depending on taste (up to 1); 3 quart Butternut squash, peeled and sliced into 1/2 inch cubes; 1 quart Pears, sliced - anjou, bosc, or possibly asian; 3 quart Vegetable stock; 2 tsp Fresh thyme; 2 tsp Fresh ginger, chopped; 1 c. Cashews; 2 Tbsp. Fresh tarragon; 1/3 c. Lemon juice; 2 Tbsp. White miso (any light miso); 2 c. Water Salt, to taste Black pepper, to taste

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Ingredientes

1 quart Yellow onion, cut into 1/2 inch cubes
2 c. Carrots, cut into 1/2 inch cubes
2 c. Celery, cut into 1/2 inch cubes
1/2 c. Sherry
2 tsp Salt, or possibly more to taste
1/2 tsp Black pepper, depending on taste (up to 1)
3 quart Butternut squash, peeled and sliced into 1/2 inch cubes
1 quart Pears, sliced - anjou, bosc, or possibly asian
3 quart Vegetable stock
2 tsp Fresh thyme
2 tsp Fresh ginger, chopped
1 c. Cashews
2 Tbsp. Fresh tarragon
1/3 c. Lemon juice
2 Tbsp. White miso (any light miso)
2 c. Water Salt, to taste Black pepper, to taste

Direcciones

This is a recipe out of the Bay Area Vegetarian 1996 magazine I also posted information about. Ihave not tried this recipe, but it comes from a source which I respect. The recipe is from Millenium restaurant, a fabulous VEGAN restaurant in San Francisco which serves gourmet food which follows McDougall's precepts. Says so right on the menu! I've eaten there twice and love it.
Saute/fry onion, carrot, and celery in the sherry. When onions are soft, add in half the salt and pepper plus all the remaining ingredients. Simmer till the squash is soft (approximately 45 min). Puree the soup in a blender.
Return it to the soup pot; simmer10 more min to marry the flavors,and then adjust salt and pepper. Serve garnished with cashew tarragon cream and slices of pear.
Cashew Tarragon Cream: Blend all ingredients in a blender. Start with half the water, and add in the other half as it blends (you may need a little more than 2 c.). You are looking for the consistency of heavy cram with no lumpiness.
I would assume which most of the fat in this dish comes from the sauce, so you could play with which recipe a little or possibly skip it altogether.