Operating instructions

27
SOUPS
28
SOUPS
5 pounds (2 kG) butternut
squash, halved and seeds
removed (about two
2-pound (1 kG) squash)
1 tablespoon (15 ml) extra
virGin olive oil
2 medium-larGe onions, cut
into 1-inch (2.5 cm) pieces
4 tablespoons (60 ml) (½
stick) unsalted butter
2½ teaspoons (13 ml) kosher
salt, divided
1 tablespoon (15 ml) liGht
or dark brown suGar
¼ cup (50 ml) finely chopped
fresh GinGer
2 quarts (1.89 l) veGetable
stock
1½ teaspoons (7 ml) Ground
nutmeG
¾ teaspoon (3.75 ml) freshly
Ground black pepper
Makes about 12 cups (3 L)
Approximate preparation time: 65 to 75 minutes
Preheat oven to 375°F (160°C).
Place squash in a shallow roasting pan. Drizzle olive oil
over flesh and into the pan. Turn squash flesh down.
Bake until squash is tender, about 45 minutes.
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
®
Food Processor. Add the
onions and pulse to chop, about 8 to 10 pulses.
Melt the butter in a 6-quart (5.7 L) saucepan over
medium heat. Once the butter has melted, add the
onions and ¼ teaspoon (1 ml) of salt. Sauté 5 to 7
minutes, or until the onions are softened. Stir in the
brown sugar; sauté for an additional 10 minutes. Add the
ginger; sauté until tender and aromatic, about 6 to 8
minutes.
Add stock, roasted squash, nutmeg, remaining salt and
pepper to the pot. Cover; bring to a slight boil. Once
boiling, uncover and let simmer for 15 to 20 minutes.
Strain the soup, reserving the liquid. Place the solids into
the large work bowl with the large metal chopping blade
and purée until completely smooth, about 1 minute.
Return purée to the saucepan over medium-low heat
and stir in the reserved liquid until desired consistency
is achieved.
Adjust seasoning to taste and serve.
Nutritional information per serving (1 cup (250 ml) ):
Calories 200 (60% from fat) | carb. 19g | pro. 2g | fat 14g |
sat. fat 4g | chol. 10mg | sod. 470mg | calc. 69mg | fiber 1g
A hearty, warming soup for a winter evening.
ROASTED BUTTERNUT SQUASH SOUP FRENCH ONION SOUP
Homemade veal stock really adds to the flavour of the rich soup. But if you
have a store-bought stock, make sure that it is a high-quality brand.
Makes 20 servings
Approximate preparation time: about 2½ hours
Insert the slicing disc assembly, adjusted to 4mm, into
the large work bowl of the Cuisinart
®
Food Processor
and slice the onions.
Melt the butter in an 8-quart (7.6 L) stockpot placed over
low heat. Once the butter has melted, add the onions
and ¼ teaspoon (1 ml) of both the salt and pepper. Let
the onions cook until deeply caramelized, about 1 hour.
While the onions are cooking, replace the slicing disc
with the reversible shredding disc on the medium
shredding side to shred the Gruyère; reserve in the bowl.
Once onions have cooked, stir in the flour and cook for
about 1 to 2 minutes. Add the stock, thyme and bay
leaves. Increase the temperature to medium high and
bring the mixture to a simmer. Add the sherry and return
to a simmer. Reduce the temperature to low and let
cook for 50 minutes. Stir in remaining salt and pepper.
Taste and adjust seasoning accordingly.
While soup is cooking, lightly toast the baguette slices
under a broiler; reserve. Once soup is ready, place in
individual, ovenproof crocks and place the bread slices
over soup and top with the reserved Gruyère. Broil until
the cheese is completely melted and browned. Serve
immediately.
Nutritional information per serving (1 cup (250 ml) ):
Calories 311 (53% from fat) | carb. 21g | pro. 13g | fat 19g |
sat. fat 11g | chol. 54mg | sod. 806mg | calc. 318mg | fiber 2g
4 pounds (1.8 kG) yellow
onions, peeled
1 cup (250 ml) (½ pound; 2
sticks) unsalted butter
2 teaspoons (10 ml) kosher
salt, divided
1 teaspoon (5 ml) freshly
Ground black pepper,
divided
20 ounces (567 G) Gruyère
2 tablespoons (30 ml)
unbleached, all-purpose
flour
3 quarts (2.8 l) beef or
veal stock
2 tablespoons (30 ml) fresh
thyme
2 bay leaves
2 cups (500 ml) dry sherry
1 baGuette, cut into
½-inch (1.25 cm) slices