Это предварительный просмотр рецепта "Kaboch Squash And Chestnut Soup With Chipotle Creme Fraiche".

Рецепт Kaboch Squash And Chestnut Soup With Chipotle Creme Fraiche
by Global Cookbook

Kaboch Squash And Chestnut Soup With Chipotle Creme Fraiche
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  Порций: 10

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. Rewarm soup. Ladle into bowls. Top each serving with chipotle creme fraiche.
  6. This recipe yields 10 to 12 servings.
  7. 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.