1 - very good. Frying the sage is a bit tricky when colour blind! Used dry chilli and added pumpkin seeds. Halved the recipe, and there's enough for 5-6 people.
2 - This was a hit, as it stands. It really only makes enough soup for a single serving to 5 people.
1-2 Tbsps olive oil
8 fresh sage leaves
1 onion, chopped
1 carrot, chopped
2 cloves garlic, minced
1 sprig fresh rosemary, minced
½ tsp red pepper flakes (½ - 1 fresh red chilli , to taste, deseeded and finely chopped)
sea salt
freshly ground black pepper
2 lbs buttercup squash, (or other firm, orange fleshed squash)
2 cups chicken or vegetable stock
Olive oil
Toasted pumpkin seeds
For the croutons
extra virgin olive oil
x bowl, 1 piece of crusty bread
Parmesan cheese, for grating
- Use any kind of dense, orange flesh, such as buttercup, butternut or onion squash. It’s important to use good chicken stock and season the soup well to bring out the nutty, sweet flavour of the squash.
- Heat the olive oil in a soup pot but make sure it isn't too hot before adding the sage leaves to fry; they will be crisped when they become dark green. Remove them with a slotted spoon and set aside until the end.
- In the flavoured oil, gently fry the onion, celery, carrot, garlic, rosemary leaves, chilli and a good pinch of salt and pepper for about 10 minutes or until the vegetables are sweet and soft.
- Add the squash and the stock, bring to the boil and simmer for around 30 minutes.
- While the soup is cooking, make your croutons.
- Drizzle a little olive oil over the bread slices and let it soak in. Press some grated Parmesan into each side. Place in a non-stick pan without any oil and fry until golden on both sides.
- When the squash is soft and cooked through, purée until smooth.
- Toast the pumpkin seeds and sprinkle on top before serving, along with the crumbled fried sage leaves.
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