Winter Squash Soup with Fried Sage Leaves
Serves 4 to 6
- 2 ½ to 3 lbs. winter squash
- ¼ cup olive oil, plus extra for squash
- 6 garlic cloves, unpeeled
- 12 whole sage leaves, plus 2 Tbls. chopped
- 2 onions chopped
- Chopped leaves from 4 thyme sprigs or ¼ teaspoon dried
- ¼ cup chopped parsley
- Salt and freshly milled pepper
- 2 quarts water or stock
- ½ cup Young Belford cheese, diced
Instructions
- Preheat the oven to 375°F. Halve the squash and scoop out the seeds. Brush the surfaces with oil, stuff the cavities with the garlic and place them cut sides down on a baking sheet. Bake until tender when pressed with a finger, about 30 minutes.
- Meanwhile, in a small skillet, heat the ¼ cup oil until nearly smoking, then drop in the whole sage leaves and fry until speckled and dark, about 1 minute. Set the leaves aside on a paper towel and transfer the oil to a wide soup pot. Add the onions, chopped sage, thyme, and parsley and cook over medium heat until the onions have begun to brown around the edges, 12 to 15 minutes. Scoop the squash flesh into the pot along with any juices that have accumulated in the pan. Peel the garlic and add it to the pot along with 1 ½ teaspoons salt and the water (or broth) and bring to a boil. Lower the heat and simmer, partially covered, for 25 minutes. If the soup becomes too thick, simply add more water to thin it out. Taste for salt.
- Depending on the type of squash you’ve used, the soup will be smooth or rough. Puree or pass it through a food mill if you want a more refined soup. Ladle into bowls and distribute cheese over the top. Garnish each bowl with the fried sage leaves, add pepper and serve.
Tomato Soup Concentrate
When winter arrives, we crave the fresh flavors of summer. This recipe allows you to have summer tomato flavor in the winter. The Gardens at James Ranch have wonderful Roma tomatoes that work great for this recipe.
Makes 2 quarts
- 1 large onion
- 3 carrots
- ¼ lb. butter (1 stick)
- ¼ cup flour
- 9 cups tomatoes, chopped
- 1 tablespoon salt
- ¼ teaspoon pepper
- 1 bay leaf
- 6-8 leaves of basil (2 tablespoon dried)
- 2 stalks parsley
Instructions
- Sauté onions and carrots in butter until tender. Blend in flour. Add additional ingredients and simmer, stirring occasionally for 20-30 minutes.
- Put through food mill or blender. Cool, then pour into freezer jars or plastic bags and freeze. Can be served hot or cold.
To each quart of thawed concentrate add:
- For hot soup: 1 cup cream plus 1 cup of milk with the options of adding 1 cup cooked rice or pasta with dash of Tabasco )
- For cold soup: 1 cup cream plus 1 cup yogurt or sour cream with the option of adding 1 cup of cucumber or avocado
(via Mount Holyoke College Cookbook)
Spicy Zucchini Soup
If you are using extra large zucchini, scoop out and discard the seeds first.
- Serves 4
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 1/2 jalapeno chile (seeds, stems and ribs removed), chopped
- 3 chopped garlic cloves
- 2 pounds chopped zucchini (skin on)
- 1 1/2 cups chopped day-old bread
- 3 cups chicken broth or vegetable broth
- 1 cup water
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh cilantro (optional
- 2 teaspoons lemon juice
- Salt and Pepper
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and jalapeno chile and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with salt.
- Add the bread, broth, and water, and bring to a simmer. Reduce heat and simmer gently for 20 minutes.
- Remove from heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. Or use an immersion blender.
- Return the soup to the pot. Add the lemon juice, and salt, and pepper to taste.
- Garnish with lemon wedges and sprigs of mint or cilantro.
Serve hot or chilled. Keeps for a week in the fridge.
(via SimpleRecipes.com)
