Toasted calabaza and apple bisque
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Garlic cloves; peel | |
| 2 | pounds | Calabaza or other winter squash; peel, seed, 2\" chunks |
| 2 | tablespoons | Unsalted butter; opt |
| 4 | cups | Chicken or vegetable stock |
| 3 | larges | Macintosh or rome apples; peel, core, 2\" wedges |
| 2 | tablespoons | Vegetable oil |
| 2 | mediums | Onions; chop |
| ½ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground allspice |
| ½ | cup | Good-quality dark rum |
| Salt and fresh ground pepper | ||
| 2 | tablespoons | Toasted almond slices |
| ½ | cup | Heavy cream; garnish |
Directions
(ROASTED CALABAZA AND APPLE BISQUE WITH RUM AND TOASTED ALMONDS). Preheat the oven to 350~. Spread the garlic and calabaza in a roasting pan, drizzle with butter if using, and 1 cup of the stock. Roast for 20 minutes. Add the apples to the pan, stirring to coat, and roast for 30 to 40 minutes more, until vegetables are very tender. Set aside. Heat the oil in a large, heavy skillet over medium heat. Saute the onion until soft, about 5 minutes. Stir in the nutmeg, cinnamon, and allspice, and cook 2 minutes more. Add the rum, increase heat to high, and boil until it is reduced by half and no longer has a raw alcohol smell, about 2 minutes. Set aside to cool slightly. Working in batches, puree the roasted apples, calabaza and garlic and the sauteed onion mixture in a blender or food processor (a blender works best), moistening as necessary with stock. Combine it in a large saucepan with the remaining stock, and season to taste with salt and pepper. To serve, ladle the soup into bowls. Garnish each portion with 1 tb of cream and a sprinkling of almonds. Source: Adapted from Chef Susan Ferry. The Miami Herald. MM Waldine Van Geffen vghc42a@....
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 4, 1998