Creamsicle Swirl Soup Recipe - Cooking Index
Creamsicle Swirl Soup Recipe - Cooking Index
| Orange Winter Squash Soup | ||
| 1 tablespoon | 15ml | Corn oil |
| 1 tablespoon | 15ml | Onion - thinly sliced (large) |
| 1 | Butternut squash - thinly sliced | |
| = (or 1 lb carrots) | ||
| 1 | Sweet potato - peeled, sliced thin | |
| 4 | Inner celery stalks - sliced | |
| 1 teaspoon | 5ml | Cumin |
| 5 cups | 1185ml | Vegetable stock |
| 1 tablespoon | 15ml | Ginger juice |
| 1/4 cup | 59ml | Orange juice concentrate |
| Rice or maple syrup - as desired for | ||
| Additional sweetness | ||
| Sea salt - to taste | ||
| = (usually 1/2 tspn per cup of liquid) | ||
| Parsnip Bisque | ||
| 1 tablespoon | 15ml | Corn oil |
| 5 | Shallots - finely sliced | |
| 1 lb | 454g / 16oz | Parsnips - thinly sliced |
| 2 tablespoons | 30ml | Sweet white miso |
| = (or 2 to 3 tspns of sea salt | ||
| Plus 1/4 cup white wine) | ||
| 1/2 teaspoon | 2.5ml | Cinnamon |
| 1 tablespoon | 15ml | Pure vanilla extract |
| 5 cups | 1185ml | Vegetable stock |
| Spiced Pepita Gremolata | ||
| 1 cup | 110g / 3.9oz | Spiced pumpkin seeds |
| 1/4 cup | 27g / 1oz | Whole pumpkin seeds - for garnish |
| 2 tablespoons | 30ml | Minced lemon zest |
| 2 tablespoons | 30ml | Minced orange zest |
Orange Winter Squash Soup: Heat oil in a large soup pot. Saute the onions for 5 to 7 minutes on a medium flame to draw out the natural sugar (the onions should be a golden color but not browning). Add the squash or carrots, sweet potato, celery, cumin and sea salt. Allow the vegetables to sweat out their liquid and soften, about 7 minutes.
Add vegetable stock and cover. Cook over a medium flame allowing the vegetable to completely soften, about 25 to 30 minutes. Puree the mixture in a blender. Return soup to pot and adjust the salt. Add the ginger juice, orange concentrate and syrup (if necessary). Heat soup through for a few minutes.
Parsnip Bisque: Saute the shallots in corn oil for 3 minutes. Add the parsnips and allow them to soften for 7 minutes, adding a little liquid if they begin to stick to the pan. Add the balance of the stock and cover. Cook the soup on medium to low heat for 25 minutes.
Remove a small amount of soup and place it in a bowl, add the miso and stir until dissolved. Stir in the miso mixture back into the soup add cinnamon and vanilla and simmer for 3 minutes. Puree soup in a blender. Swirl parsnip soup with squash soup and top with gremolata.
Spiced Pepita Gremolata: Place the pumpkin seeds in a food processor and grind (using the pulse button) to a coarse meal. Remove from processor and add to bowl with zests.
This recipe yields ?? servings.
Source:
CHEF DU JOUR - (Show # DJ-9512) - from the TV FOOD NETWORK
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