"Ingredients
For the soup:
- 2 tablespoons extra-virgin olive oil
- 1/2 cup (1/4-inch) diced onion (I used minced onion 1 tblspn)
- 1/4 cup (1/4-inch) diced celery (First time I used just celery seed – 1 tspn)
- 1/4 cup (1/4-inch) diced carrot
- 1 cinnamon stick
- Sea salt, preferably gray salt
- Freshly ground black pepper
- About 4 cups chicken stock or canned low-salt chicken broth (I just used water with a pack of oodles of noodles seasoning packet)
- 1/2 teaspoon ground toasted coriander, optional
- *1 1/2 cups Roasted Winter Squash recipe - *cut the squash in half lengthwise. Scoop out seeds (they can be cleaned, dried, salted and roasted for a nice treat). Sprinkle salt and nutmeg on the melon and place face down on a microwave plate. And water to plate and cook on high for 4 – 6 minutes.
- 1/2 cup half-and-half, optional
Directions
Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.
Love mom"
I think Jesus would totally Love this soup to...
do you Like or Love soup....
No comments:
Post a Comment