Winter Squash And Leek Soup Recipe - Cooking Index
Winter Squash And Leek Soup Recipe - Cooking Index
A wintry soup with the sweet flavors of winter squash, leeks, and ground cloves. Put through a food mill, it turns into a saffron-colored, fine-textured cream.
Type: Cheese, Eggs, Vegetables| 1 1/4 lbs | 567g / 20oz | Winter squash - peeled and diced |
| (such as pumpkin - butternut, or hubbard) | ||
| 4 tablespoons | 60ml | Unsalted butter - divided |
| 2 | Leeks - thinly sliced | |
| 1 | Celery stalk - strings removed and finely diced | |
| 1 | -- freshly ground | |
| (or a pinch of ground cloves) | ||
| 1 cup | 237ml | Milk |
| 4 cups | 948ml | Water |
| Salt - to taste | ||
| Black pepper - freshly ground, to taste | ||
| 4 tablespoons | 60ml | Freshly grated imported parmesan cheese |
Place the squash in a pan and add water to cover. Bring to a boil and simmer, covered, for 30 minutes, or until the squash is very tender.
Meanwhile in a soup pot, combine 3 tablespoons butter, leeks, and celery. Saute over low heat until the vegetables soften. Add the ground cloves, milk, and water. Bring to a boil and add salt and pepper to taste. Cook for 10 minutes, then add the squash and squash cooking water. Cook for an additional 15 minutes. Put through a food mill or lightly puree in a food processor.
Off the heat, add the remaining butter and grated Parmesan cheese and stir. This recipe serves 4.
Source:
VERDURA: VEGETABLES ITALIAN STYLE by Viana La Place
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