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A savory purée of
squash soup garnished with fresh chervil and crispy, oven-dried
squash pieces.
Sweet
Dumpling Squash Soup with Crispy Squash Pieces
- 1 sweet dumpling squash,
cut into quarters and seeds removed
1 pinch salt
5 sweet dumpling squashes, tops cut off and seeds removed
5 teaspoons olive oil
1 pinch salt
1 pinch pepper
2 tablespoons butter
1 Spanish onion, chopped
2 cups water
2 teaspoons chopped fresh chervil
- To make Oven-Dried Squash
Pieces: Using a mandoline or a knife, cut squash into paper-thin
slices. Lay flat on a nonstick sheet pan and lightly season with
salt. Place in the oven at 275°F
(135°C) for 20
to 30 minutes, or until golden brown and dry to the touch. (Watch
carefully as they can burn easily). Remove from sheet pan and
let cool. The squash pieces should be crispy once cool. If they
are not, return them to the oven for a few more minutes. Store
until use in an airtight container at room temperature.
- Season the inside of the
5 squashes with olive oil, salt, and pepper. Place upside down
on a sheet tray and pour 1/2 inch of water on the tray.
- Bake at 375°F (190°C) for 1 hour, or until the squashes are tender.
- Remove from the oven and
completely scrape out the pulp of 1 squash, discarding the skin.
Scrape the pulp out of the remaining four squashes, leaving 1/4
inch of the flesh adhered to the skin.
- Sweat the butter and onion
in a small sauté pan over medium heat until translucent.
- Place the onion, water,
and squash pulp in a blender and purée until smooth. Pass
through a fine-mesh sieve, and reheat in a small saucepan. Season
to taste with salt and pepper.
- Place the squashes in
the oven at 350°F (175°C) for 5 minutes. Remove and fill
with the hot soup.
- Assembly: Place one of
the squashes in the center of each plate. Place a few of the
Oven-Dried Squash Pieces on top of the soup and arrange some
around the plate. Sprinkle with the chopped chervil.
Makes 4 servings.
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