Two Tone Swirled Soup

Adapted from original recipe by Michael Chiarello

Each soup is delicious on its own or magnificent together.
1 recipe Very Green Broccoli Soup
1 recipe Roasted Butternut Squash Soup
Fresh chives, finely sliced
Toasted pumpkin seeds

To serve the Soup:

Ladle some of each soup into its own pitcher. Pour one soup into half of 6 bowls, then pour the other one into the other side of the bowl creating a swirled almost yin-yang like appearance. With a toothpick pull a small amount of the green into the orange making a wave look.
Garnish with chives and toasted pumpkin seeds and serve hot.

Very Green Broccoli Soup:
1 1/2 pounds broccoli florets and stems, separated (I use a large bag of florets and a small bag of stems)
2 tablespoons extra-virgin olive oil
1 tablespoon margarine
2 tablespoons minced garlic
1 cup (1/4-inch) diced onion
1/2 cup (1/4-inch) diced celery
Gray salt and freshly ground black pepper
2 teaspoons finely chopped fresh thyme leaves
5 cups chicken stock or canned low-salt chicken broth
2 cups packed spinach
2 teaspoons freshly grated lemon zest
1 cup pareve milk, soy milk or pareve creamer

Heat the olive oil and margarine in a soup pot over medium-high heat until hot. Add the garlic and cook until light brown. Add the onion and celery, lower the heat to medium, and season with salt and pepper. Cook the vegetables slowly until tender, about 10 minutes. Regulate the heat so the vegetables cook without taking on color.

Add the thyme and stir. Add the broccoli stems, stock, and salt and pepper, to taste, and bring to a boil. Cook, uncovered, for about 3 minutes. Add the florets and continue to cook until very tender, about 5 minutes more.

Puree the soup in a blender in small batches. Add some of the spinach and some of the lemon zest to each batch and then puree it. (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)

Return the soup to the pan and reheat over gentle heat. Stir in the pareve milk. Taste and adjust the seasoning with salt and pepper. Keep warm until serving.

Roasted Butternut Squash Soup:
For the soup:
2 tablespoons extra-virgin olive oil
1/2 cup (1/4-inch) diced onion
1/4 cup (1/4-inch) diced celery
1/4 cup (1/4-inch) diced carrot
1 cinnamon stick
Sea salt, and freshly ground black pepper
About 4 cups chicken stock (or vegetable stock)
1/2 teaspoon ground coriander, optional
1 1/2 cups Roasted Winter Squash recipe

To serve:

2 tablespoons toasted pumpkin seeds, optional
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. Adjust the seasoning with salt and pepper. Keep warm until service.
Roasted Winter Squash:
About 3 pounds butternut squash (preferably 1 large squash)
Kosher salt and freshly ground black pepper
1/2 cup (1 stick) unsalted margarine
2 tablespoons finely chopped fresh sage leaves
2 tablespoons granulated sugar
1/4 cup balsamic vinegar
1/4 cup dark unsulfured molasses
¼ teaspoon cinnamon
¼ teaspoon chili powder
½ teaspoon kosher salt
Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.

Heat the margarine a medium skillet over medium-high heat. When the margarine ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and remaining spices. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.

Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.

Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.

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