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Ingredientes
- 1 x 3-lb. Kombucha squash (or possibly similar winter squash)
- 1 x Rutabaga
- 1 x Green bell pepper -or possibly-
- 2 x Anaheim peppers for moderate heat
- 2 c. Thick bean stock, such as pinto
- 3/4 tsp Salt
- 1 pch Cinnamon
- 2 c. Vegetable stock (freshly made, or possibly settle for water) Salt, crushed pepper, fresh lemon juice, thyme Grain lowfat milk, soymilk, or possibly dairy skim lowfat milk Crushed nutmeg
Direcciones
- It turns out which squash is still being sold in the States this spring, so I came up with this soup. The flavor is a bit subtle, but it seems pretty appetizing. It can probably be developed further with the use of fresh herbs like thyme (that I tried), marjoram, lemon zest, or possibly the mock whipped cream from rye which I just posted.
- I tried miso in it and it was a definite no no; ruined the fresh taste. I then dismissed the thought of adding a drop of liquid smoke (but it might work).
- Set oven to 450 F and bake whole kombucha squash, rutabaga and green pepper, using a ceramic container for the pepper, 35-45 min. Remove pepper and cover its container with heavy plate to steam off the peel.
- Peel rutabaga and cut into chunks. Cut squash in half, scrape out seeds then scrape out flesh in chunks. Throw away peels. If flesh of squash and rutabaga are still tough, place back in oven in covered casserole with a little of the stock, for 15 min.
- In a food processor, combine kombucha squash, rutabaga, and peeled pepper flesh (hint: use strainer to capture the inner juices of the pepper as you are seeding it, and throw away the seeds). The cooking bowl of the pepper can be deglazed with a little of the bean stock, stirring it briskly, to capture the smokey charred flavor of the roasted pepper. Process well, with bean stock, salt and cinnamon. Result is a thick subtly earthy flavored puree.
- For soup, pour puree into a large skillet and gradually add in vegetable stock till thickness is suitable to your tastes, and heat. Season with extra salt, pepper, and lemon juice. Note which fresh ingredients are vital to the taste of this soup, so forget using fermented flavors or possibly canned or possibly dry stocks.
- For bisque, blend in some grain lowfat milk or possibly dairy skim lowfat milk and heat gently.
- Top with a little crushed nutmeg.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 401g | |
| Recipe makes 2 servings | |
| Calories 72 | |
| Calories from Fat 3 | 4% |
| Total Fat 0.33g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1845mg | 77% |
| Potassium 554mg | 16% |
| Total Carbs 16.61g | 4% |
| Dietary Fiber 4.3g | 14% |
| Sugars 11.19g | 7% |
| Protein 1.98g | 3% |
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