2 posts tagged “soup”
- squash, 2-3 medium size seeded and quartered
- heavy cream, 8-16 ounces
- chicken stock, 6-8 ounces
- butter, 2 tablespoons
place squash with half a cup of water in a stock pot with tight lid and roast in oven at 400 F until the water is fully evaporated and remaining liquid caramelizes (about 1 hour). remove squash from pot and let cool. peel skin and return peeled squash to pot.
deglaze the pot on low heat with cream and stock and puree using a blender with butter, adding cream or stock for desired consistency.
season with nutmeg, salt and pepper.
as adapted from my mother's and grandmother's versions:
- ox tail, 1 pound, chopped
- onion, 1, chopped
- garlic, 4 cloves, minced
- hot thai chili peppers, 5
- water, 10 cups
- beets, 4, peeled and cubed
- canned san marzano tomatoes, 4, whole
- tomato paste, 1 tablespoon
- sugar, 1 teaspoon
- red wine vinegar, 1/8 cup
- potatoes, 4, peeled and cubed
- cabbage, 1/4 head, chopped
brown ox tail in 1 tablespoon of vegetable oil in a large heavy pot on medium heat and set aside.
to hot pot, add onion and stir for 3 minutes or until wilted. add garlic and pepper and stir for 1 minute or until fragrant.
add water, beets, tomatoes, tomato paste, sugar, vinegar and ox tail, bring to a boil and simmer on low heat for 20 minutes or until beets are fork tender.
add potatoes and cabbage and cook for 10 minutes or until potatoes are fork tender.
season with salt and pepper to taste.
serve hot with dill, sour cream or creme fraiche.
