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BUTTERNUT SQUASH -- CARROT SOUP WITH PORK CROUTONS
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| This came from the Williams-Sonoma catalogue. |
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| Ingredients: |
1 3 lb Butternut Squash
3 large carrots
2 Tablespoons plus 1 teaspoon EVOO
Kosher slat and freshly ground pepper to taste
10 oz slab of pork belly
2 Tablespoons unsalted butter
1 large yellow onion, thinly sliced
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1 large Granny Smith apple
2 Garlic cloves, minced
4 Tablespoons chicken stock concentratre mixed with 6 cups water.
2 fresh thyme sprigs
1 Bay Leaf
1 Cup Heavy Cream
2 Tablespoons chopped fresh parsley
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| Procedures: |
Peel and seed the squash and cut into 1" cubes. Peel and cut the carrots into 1" slices.
Cut the pork belly into batons about 1/2" x 1/2" x 1".
Peel and core the apple and slice thinly.
In a large bowl, stir together squash, carrots, 2 Tablespoons oil, salt and pepper. Transfer to baking sheet.
Roast at 450o, stirring occaisionally until browned and tender, about 45 minutes; set aside.
In a 4-qt Dutch Oven over medium heat, warm 1 Tablespoon of EVOO. Add pork belly; cook, stirring occaisionally, until rendered and browned, 15-20 minutes.
Transfer to paper towel-lined plate. Discard fat and wipe out pot
In the same pot, over medium heat, melt butter. Add onion and apple; cook, stirring occaisionally, until tender and caramelized, 25-30 minutes.
Add garlic, cook, stirring, until fragrant, about 1 minute.
Add stock, thyme and bay leaf. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, simmer, stirring occaisionally, for 10 minutes.
Discard thyme and bay leaf.
Working in batches, puree apple-stock mixture with roasted vegetables in the food processor until smooth, returning soup to pot.
Simmer over medium heat 10 minutes.
Stir in cream; adjust seasonings with salt and pepper.
Ladle soup into warmed bowls. Garnish with parsley and pork croutons and serve
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| Notes: |
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2011-12-05: Added to our cookbook, to be tried soon.
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