Sunday, November 20, 2005
Squash Soup
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Oh wowie. I had a dinner party last night, and here and now will humbly state, it went rather well. I eschewed going to the market (only ended up buying some crackers) and instead just put out and cooked only the contents of my cupboard and fridge. It's something I do on occasion and it always seems to work out nicely, resulting in a somewhat ecclectic menu.
The trouble started when two of my guests showed up with, instead of the customary bottle of wine, a large thermos of pre mixed cocktails. It's as if they know me! (Oh wait, they do know me!) The consumption of that thermos, coupled with an abundance of food, led to quite a bit of silliness, things being flung over the balcony and someone (no names please) going missing and being found after a short hunt, passed out in the hall closet. Oops. Overall, I would say, it was a successful party indeed.
Per usual, I made the typical slew of tasty cocktail nibbles, a full meal and dessert. For the starter, I whipped up this luscious, velvety, warming soup. Flavorful, elegant and simple to pull together, I recommend you try it. Pumpkins aren't just for pies you know. It took about 30 minutes total. Try it, and enjoy!
Olive oil
2 large onions, rough chopped
2 small carrots, peeled and rough chopped
2 cups vegetable stock
5 sage leaves
1 small sugar pumpkin, roasted
1 large potato, peeled and diced
1 medium sweet potato, peeled and rough chopped
1 cup corn kernels
1 teaspoon apple cider vinegar
Pinch of sugar
Salt and white pepper to taste
Wild rice blend and minced sage for garnish
In a large soup pot, saute the onion and carrots in a scant tablespoon of olive oil over medium heat, until quite soft.
Add the stock, minced sage, pumpkin, potato and sweet potato. Simmer over low heat for 25 minutes to soften the potatoes and combine the flavors. When the vegetables are complete mush, blend with an immersion blender (or a regular blender) until smooth. Season to taste.
Add the corn, vinegar and sugar and let simmer for a few more minutes. Serve with warm wild rice blend and minced sage leaves.
Makes enough for eight
__________________________________
Corn is the largest crop in the United States, in terms of acres planted and the value of the crop produced. It is also the most widely distributed crop in the world. - What's Cooking America.net
Morton Illinois is the "Pumpkin Capital of the World". Home of Nestle/Libby's pumpkin packing plant, 80% of the world's canned pumpkin is processed there.
Six weeks after suffering through Hurricane Stan, Guatemala is facing a second crisis when food gets scarce this winter in rural Mayan villages. While the government has been praised for its response after a slow start, the communities now depend on international aid. But that has been slow in coming, mainly due to bigger disasters around the world this year, including the Pakistan earthquake that struck a few days later. The United Nations has warned of a hunger crisis in Guatemala if enough funds aren't raised to buy food for 285,000 villagers in the next six months. - Witchita Eagle
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Oh wowie. I had a dinner party last night, and here and now will humbly state, it went rather well. I eschewed going to the market (only ended up buying some crackers) and instead just put out and cooked only the contents of my cupboard and fridge. It's something I do on occasion and it always seems to work out nicely, resulting in a somewhat ecclectic menu.The trouble started when two of my guests showed up with, instead of the customary bottle of wine, a large thermos of pre mixed cocktails. It's as if they know me! (Oh wait, they do know me!) The consumption of that thermos, coupled with an abundance of food, led to quite a bit of silliness, things being flung over the balcony and someone (no names please) going missing and being found after a short hunt, passed out in the hall closet. Oops. Overall, I would say, it was a successful party indeed.
Per usual, I made the typical slew of tasty cocktail nibbles, a full meal and dessert. For the starter, I whipped up this luscious, velvety, warming soup. Flavorful, elegant and simple to pull together, I recommend you try it. Pumpkins aren't just for pies you know. It took about 30 minutes total. Try it, and enjoy!
Olive oil
2 large onions, rough chopped
2 small carrots, peeled and rough chopped
2 cups vegetable stock
5 sage leaves
1 small sugar pumpkin, roasted
1 large potato, peeled and diced
1 medium sweet potato, peeled and rough chopped
1 cup corn kernels
1 teaspoon apple cider vinegar
Pinch of sugar
Salt and white pepper to taste
Wild rice blend and minced sage for garnish
In a large soup pot, saute the onion and carrots in a scant tablespoon of olive oil over medium heat, until quite soft.
Add the stock, minced sage, pumpkin, potato and sweet potato. Simmer over low heat for 25 minutes to soften the potatoes and combine the flavors. When the vegetables are complete mush, blend with an immersion blender (or a regular blender) until smooth. Season to taste.
Add the corn, vinegar and sugar and let simmer for a few more minutes. Serve with warm wild rice blend and minced sage leaves.
Makes enough for eight
__________________________________
Corn is the largest crop in the United States, in terms of acres planted and the value of the crop produced. It is also the most widely distributed crop in the world. - What's Cooking America.net
Morton Illinois is the "Pumpkin Capital of the World". Home of Nestle/Libby's pumpkin packing plant, 80% of the world's canned pumpkin is processed there.
Six weeks after suffering through Hurricane Stan, Guatemala is facing a second crisis when food gets scarce this winter in rural Mayan villages. While the government has been praised for its response after a slow start, the communities now depend on international aid. But that has been slow in coming, mainly due to bigger disasters around the world this year, including the Pakistan earthquake that struck a few days later. The United Nations has warned of a hunger crisis in Guatemala if enough funds aren't raised to buy food for 285,000 villagers in the next six months. - Witchita Eagle
Labels: Gluten Free, Soup, Vegetarian
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