Receta soup - POTAGE - SQUASH sweet Potato Cognac

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Some of Autumn's ingredients land in this distinctive roasted squash potage. Sweet potato, orange, Cognac jump into the mix and render this soup memorable.

For a dedicated post...refer to:
http://www.foodessa.com/2011/10/squash-sweet-potato-cognac-potage.html

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8 persons
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Ingredientes

Cost per serving $0.01 view details
  • . >(American /Metric measures)<
  • . 3 Tbsps. (45ml) e.v.Olive oil
  • . 3 Tbsps. (45ml) unsalted butter
  • . 1 large sweet onion, finely diced
  • . 1 large leek, white part, halved...thinly sliced
  • . 3 big garlic cloves, crushed
  • . 2 Tbsps. (30ml) fresh Ginger, finely grated
  • . 1 tsp. (5ml) ground Turmeric spice
  • . 1 medium sweet potato, cubed small
  • . 1/2 cup (125ml) Cognac liquor **
  • . 2 Tbsps. (30ml) Soy sauce
  • . 4 cups (1L) roasted Squash * puréed
  • . 2 cups (500ml) orange juice ***
  • . 6 cups (1.5 litres) vegetable stock ****
  • Seasoning (other): 1 tsp. (5ml) each: granulated garlic powder, sea salt... 1/2 tsp. (2.5ml) each dried herbs: basil, marjoram, sage, tarragon
  • .>NOTES - alternative choices: *Squash selections that do best in a potage: any one or a combination of these varieties: Ambercup, Butternut, Buttercup. **Liquor selections: Bourbon, Brandy, Scotch, Southern Comfort and Whiskey are all great choices. ***Orange juice: replace with 4 tbsp.(45ml) concentrated O.J. and 1-1/2 cup (375ml) of water. ****Stock: replace with 2 vegetable stock cubes + 6 cups(1.5 litres) of boiling water.

Direcciones

  1. . ROASTING SQUASH > TIP: Roasting Squash can be prepared ahead of time: Pre-roast the squash, then mash it. Use what you need and freeze the rest [usually about 1 cup (250ml) servings]. Pre-heat the oven to 375F/190C/Gas 5. Position the rack at the 2nd level from the bottom of the oven. Line a large baking sheet with parchment paper. Wash and dry the squash. With a strong knife, split the squash in half (lengthwise for longer varieties). Remove the seeds and membrane from the cavity. Note: some SEED varieties can be kept for roasting: Acorn, Butternut, Pumpkin are best. Brush each squash half with oil and place the cut sides over the garlic cloves and onto the pan. With the point of the knife, a few tiny slits should be sparingly done on the skin. BAKE for about 40 minutes depending on the initial size of the squash. Use a knife to make sure the flesh has become softened enough to mash. Remove the squash from the oven and get ready to peel when it has reached a manageable handling temperature. Mash the squash and measure what you need. The remaining can easily be kept in the refrigerator for up to 3 days and applied towards other recipes. Tip: I usually place a plastic baggie into a measuring cup in order to store 1 cup (250ml) volumes. Tie it up and place it in a freezer bag for any future recipes requiring squash again.
  2. . SOUP-POTAGE ASSEMBLY: In a large pot, heat the butter and oil on MEDIUM-HIGH heat. Sauté the onion and leek for a few minutes. Add the garlic, ginger and Turmeric. Stir until combined. Add the sweet potato and toss to cook a few minutes before pouring the liquor and then after one minute, the Soy sauce. Add the squash and combine before adding in the orange juice and stock. Bring everything back to a low boil and then reduce the heat to LOW-MEDIUM. Simmer with the lid covering the pot for another 20 minutes. Add the seasoning towards the end.
  3. . FINISH: Directly in the pot, with the aid of an immersion blender, blitz the soup to a smooth consistency. Note: This can also be achieved by processing the potage in small batches through a blender and then pouring it back into a clean pot. This soup can be made ahead and served up to 2-3 days later. It also freezes well.
  4. . Garnish suggested: croutons OR roasted chopped nuts like: cashews or pecans. A a decorative swirl of beet or cranberry juice with a touch of yogurt is welcomed. Enjoy.
  5. . Claudia's flavourful wishes at...FOODESSA.com

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Nutrition Facts

Amount Per Serving %DV
Serving Size 0g
Recipe makes 8 servings
Calories 1  
Calories from Fat 0 0%
Total Fat 0.01g 0%
Saturated Fat 0.01g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 1mg 0%
Total Carbs 0.12g 0%
Dietary Fiber 0.0g 0%
Sugars 0.01g 0%
Protein 0.02g 0%
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