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Ингредиенты
- 1 c. ruby Port
- 1/2 c. dry red wine
- 1 tsp canned chipotle chilies (or possibly 1 tspn crushed dry chipotles)
- 2 Tbsp. tomato paste
- 1 ct creme fraiche - (8 ounce) (or possibly 1 c. lowfat sour cream) Vegetable oil as needed
- 2 x kabocha squash - (2 1/2 lbs ea) halved horizontally, and seeded
- 8 c. canned low-salt chicken broth
- 1 1/2 jar whole roasted chestnuts - (7.4 ounce ea)
- 2 Tbsp. pure maple syrup Salt to taste Freshly-grnd black pepper to taste
Инструкции
- For chipotle creme fraiche: Combine Port, wine, chilies, and tomato paste in heavy small saucepan. Simmer over medium heat till reduced to thick paste, stirring often, about 12 min. Transfer to small bowl; cold. Mix in creme fraiche. Cover and refrigerateat least 1 hour and up to 1 week.
- For soup: Preheat oven to 350 degrees. Brush baking sheet with oil. Place squash halves, cut-side down, on prepared sheet. Bake squash till very tender, about 1 hour. Scoop squash from skins.
- Measure 6 c. squash and transfer to large pot (reserve any remaining squash for another use). Add in broth and chestnuts to pot. Bring to boil over high heat. Reduce heat to medium-low. Simmer soup uncovered till chestnuts are very tender, about 30 min.
- Mix maple syrup into soup. Puree soup in batches in blender till very smooth; return to same pot. Season with salt and pepper. (Can be made 1 day ahead. Chill till cool, then cover and keep refrigerated.)
- Rewarm soup. Ladle into bowls. Top each serving with chipotle creme fraiche.
- This recipe yields 10 to 12 servings.
- Comments: In this luscious soup, the restaurant uses a squash which is relatively new to the American market: the kabocha, a beautiful jade-green winter squash with deep orange flesh. Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 10 servings | |
| Calories 44 | |
| Calories from Fat 11 | 25% |
| Total Fat 1.21g | 2% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 87mg | 4% |
| Potassium 218mg | 6% |
| Total Carbs 3.37g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.74g | 0% |
| Protein 4.02g | 6% |
