While most of the soups I've been cooking lately have tomatoes, potatoes, eggplant, zucchini, and squash, today's two soups could be served in the fall/winter when winter squash and beans are seasonal. I've been storing butternuts for several months. They have transpired some of their mass, which makes them have a more concentrated flavor.
Butternut Squash Soup (Emeril Lagasse)
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Butternut soup just before pureeing |
Ingredients
1 Butternut squash, about 2 pounds
2 tablespoons peanut oil
1 cup chopped onion
1 1/2 teaspoons chopped garlic
3 to 4 carrots thinly sliced or diced
1/2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 finely minced jalapeno pepper
4 cups chicken stock
1/2 to 1 cup of white wine
Directions
Cut the squash in half and scoop out the seeds. Peel the squash and cut
into 1 inch pieces. In a large pot, heat oil over medium heat. Add onion and
garlic and cook, stirring often, until they begin to brown, about 5 minutes.
Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add
squash, jalapeno pepper, chicken stock and wine (if needed add extra stock or
water so that almost all the squash is covered.) Bring to a boil, reduce heat
and simmer uncovered for 15- 20 minutes, or until the vegetables are tender.
Remove from the heat and puree the soup using an immersion blender, or transfer
to a blender or food processor. Puree until smooth.Black Bean Soup
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French Black Bean soup is topped with crumbled eggs |
Ingredients
1 cup dried or 1 lg can of black beans
1 Tbsp olive oil
½ onion, chopped
1 celery stalk, chopped
1 qt water
¼ cup rice
Juice of one lemon
Salt and pepper to tastes
2 Tbsp flour
2 hard-boiled eggs, chopped
Soak the black beans overnight. Rinse them in cold water
and drain. Place 1 Tbsp butter in the soup pot and saute the onion for a few
minutes. Add the soaked beans, celery, and water. Bring to a boil, then reduce
to medium-low. Cook slowly for 1 ½ hrs, stirring occasionally. When the beans
are tender* add the rice, lemon juice, salt, pepper, and more water if
necessary. Cover the pot and cook another 30 minutes. Make a quick light roux
from the remaining 1 Tbsp oil and flour. Whisk the roux into the soup. To
add creaminess, blend a small portion of the soup and return to the pot. Serve
topped with chopped hard-boiled eggs.
*The outer skin of beans will toughen after adding acid, so always fully cook beans before adding acidic liquids.
*The outer skin of beans will toughen after adding acid, so always fully cook beans before adding acidic liquids.
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