Butternut Squash Soup With Herbes De Provence
Recipe By : Short-Cut Vegetarian, page 58
Serving Size : 4
2 pounds butternut squash -- peeled and
seeded and cut into 1 1/2-inch chunks
2 large ribs celery cut into 2-inch pieces
2 tablespoons water
1 1/2 cups thinly sliced leeks (white and
light green parts only)
OR coarsely chopped onions
3 cups water
1 1/2 tablespoons instant vegetable stock powder
1/3 cup old-fashioned rolled oats
2 teaspoons Herbes de Provence
1/2 teaspoon salt -- or more to taste
2 teaspoons sherry vinegar or balsamic vinegar -- up to 3
1/4 cup snipped fresh chives
OR thinly sliced scallion greens -- for garnish
Prep: about 15 minutes. Cooking: 15 minutes
This burnished-orange soup has a silken texture
and a beautiful sheen, thanks to the addition
of oatmeal-a terrific short-cut technique for
creating quick body and creaminess.
Chopping the squash and celery very finely in
the food processor dramatically reduces cooking
time without forsaking full-bodied taste.
Be sure to include the chive (or scallion)
garnish, which adds dramatic visual and
flavor contrast.
If you like, stir in a tablespoon of basil
or rosemary olive oil at the end for an
additional flavor dimension.
Using the food processor, finely chop the
squash in several batches. (You should
have about 5 cups.)
Transfer to a large bowl.
Finely chop the celery.
Set aside with the squash.
In a large soup pot, heat the 2 tbsp. of
water and sauté the leeks for 1 minute.
Add the water and stock powder and bring to
a boil over high heat.
Stir in the squash, celery, oats, Herbes de
Provence, and salt and return to a boil.
Reduce the heat to medium, cover, and cook
at a gentle boil until the squash is very
soft, about 15 minutes.
Puree the soup with an immersion blender (or cool
slightly, then transfer in small batches to
a food processor or blender and blend until smooth).
Stir in enough vinegar to heighten the flavors.
Add a bit more salt if needed, and reheat if
necessary.
Garnish with the chives. Cooking under pressure:
After the initial sauté, cook all the ingredients
in a pressure cooker for 4 minutes under high
pressure.
Use a quick-release method or allow the pressure
to come down naturally.
Proceed as directed in the recipe.
HERBES DE PROVENCE has equal measures of dried
basil, tarragon, summer savory, rosemary and
marjoram.
It may include an equal measure of chervil.
Add extra basil.
Can add dried lavender for aromatic.
This was originally shared by Jenn who is
a member of this group on
[EMAIL PROTECTED]
THANKS JENN!!!!!
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