VCE--Winter Squash Soup with Fried Sage Leaves

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* Exported from MasterCook *

 

Winter Squash Soup with Fried Sage Leaves

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 pounds winter squash -- (2 1/2 to 3)

1/4 cup olive oil -- plus extra for the squash

6 cloves garlic -- unpeeled

12 whole sage leaves -- plus 2 tablespoons chopped

2 onions -- finely chopped

chopped leaves from 4 thyme sprigs or 1/4

teaspoon dried

1/4 cup chopped parsley

salt and freshly milled pepper

2 quarts water or stock

1/2 cup Fontina, pecorino, or ricotta salata,

diced into small cubes

 

 

Preheat the oven to 375 F. Halve the squash and scoop out the seeds. Brush the

surfaces with oil, stuff the cavities with the garlic, and place them cut sides

down on a baking sheet. Bake until tender when pressed with a finger, about 30

minutes.

 

Meanwhile, in a small skillet, heat the 1/4 cup oil until nearly smoking, then

drop in the whole sage leaves and fry until speckled and dark, about 1 minute.

Set the leaves aside on a paper towel and transfer the oil to a wide soup pot.

Add the onions, chopped sage, thyme, and parsley and cook over medium heat until

the onions have begun to brown around the edges, 12 to 15 minutes.

 

Scoop the squash flesh into the pot along with any juices that have accumulated

in the pan. Peel the garlic and add it to the pot along with 1 1/2 teaspoons

salt and the water and bring to a boil. Lower the heat and simmer, partially

covered, for 25 minutes. If the soup becomes too thick, simply add more water to

thin it out. Taste for salt.

 

Depending on the type of squash you've used, the soup will be smooth or rough.

Puree or pass it through a food mill if you want a more refined soup. Ladle it

into bowls and distribute the cheese over the top. Garnish each bowl with the

fried sage leaves, add pepper, and serve.

 

 

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Per Serving (excluding unknown items): 169 Calories; 10g Fat (46.8% calories

from fat); 3g Protein; 21g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 11mg

Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 2 Fat.

 

NOTES : The technique used to make this soup can be repeated for other soups,

the seasonings--be they sweet or spicy--varied to suit your tastes. Although the

soup is good without it, the cheese adds a flavor note that punctuates the

natural sweetness of the squash. The Warm Crostini with Blue Cheese and Walnuts

are also an excellent accompaniment.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0