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268
268
Blue Hubbard Squash Soup
with Walnut and Basil Pistou
SOUP
Cut the squash into roughly 6 pieces. Roast in oven at
350 degrees for 30 minutes. Allow to cool for 10-15
minutes.
SOUP
1 large blue Hubbard squash
1 tablespoon garlic, minced
2 tablespoons shallots, minced
2 quarts heavy cream
Scoop the seeds out and discard. Scoop the flesh out of
the skin and rough-dice. Place in soup pot with all of
the ingredients except the butter and seasonings. Sim-
mer for 30 minutes. Blend until smooth. Strain through
a fine sieve. Return to pot and bring to a simmer. Add
the butter, a little at a time, until incorporated. Season
to taste.
2 quarts whole milk
1 cup clover honey
½ pound butter
Italian sea salt
Fresh ground white pepper
PISTOU
1 cup roasted walnuts, ground
2 cups fresh basil, chopped
Serve with Walnut and Basil Pistou on top (recipe fol-
lows).
2 cups extra virgin olive oil,
preferably Tuscan
½ teaspoon Italian sea salt
PISTOU
Roast the walnuts and then allow to cool. Add the oil
and basil to a blender and liquefy. Add the walnuts a
little at a time until incorporated. Add salt and more oil
as needed. The finished product should be the consis-
tency of vinaigrette. Enjoy!
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