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Рецепт Puree Of Blue Banana Squash Soup With Herb Marinated Goat Cheese Ravioli

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Порций: 12

Ингредиенты

Cost per serving $1.98 view details
  • 1/2 c. extra virgin olive oil
  • 1 lrg onion, peeled, and, sliced
  • 2 x leek, cut into one inch pcs, and, washed in cool water, (white part only)
  • 1/2 x blue banana squash, peeled, and, seeds removed, minced into 1-inch pcs
  • 2 clv garlic, peeled, and, finely, minced, Yukon Gold
  • 2 lb Yukon Gold potato, peeled, and, minced into 1-inch pcs
  • 6 c. stock, chicken
  •     salt, to taste
  •     pepper, to taste
  • 1 x herb sachet, (thyme,bay leaf, rosemary)
  • 12 ounce goat cheese
  • 1/2 c. olive extra virgin oil
  • 1/2 Tbsp. thyme, finely, minced
  • 1/2 Tbsp. rosemary, finely, minced
  • 1/2 Tbsp. chives
  • 1/2 tsp coriander, finely, minced
  • 1/2 Tbsp. finely minced Italian parsley
  •     peppercorns, black
  • 1 Tbsp. crushed pink peppercorns
  • 2 Tbsp. butter
  • 1 Tbsp. extra virgin olive oil
  • 2 x shallot, peeled, and, finely, minced
  • 1 x garlic, clove, peeled, and, minced
  • 1 1/4 c. unbleached flour, plus additional for dusting the pasta dough
  • 1 1/4 c. durum semolina
  • 4 lrg egg
  • 2 Tbsp. water, or possibly as needed

Инструкции

  1. In a large heavy bottomed soup pot, heat extra virgin olive oil to moderate heat.
  2. Add in the onion and the leek and cook till the vegetables have softened, approximately 5 min.
  3. Add in the squash and stir. Cook for 5 min, stirring frequently, then add in the garlic and potatoes.
  4. Add in the chicken stock and bring to a boil.
  5. Add in the herb sachet and simmer till the vegetables have cooked through.
  6. Pass the vegetable mix through a strainer, and reserve the liquid, throw away the herb sachet.
  7. Transfer the solids to a food processor and puree till smooth.
  8. When all the solids have been pureed, transfer the puree back to a soup pot and pour in some of the reserved liquid, adding just sufficient to achieve the desired soup consistency.
  9. Bring the soup to a boil over high heat. Reduce the heat and simmer for 10 min and season to taste with salt and pepper
  10. Pour the soup into your favourite soup dishes and add in 3-5 pcs of the goat cheese ravioli.
  11. Goat Cheese Ravioli: Filling:In a small casserole, mix the herbs and peppercorns with the extra virgin olive oil.
  12. Place the goat cheese in a bowl. Pour the extra virgin olive oil herb mix over the goat cheese and marinate over night.
  13. In a saute/fry pan, heat the butter over medium high heat and add in the extra virgin olive oil.
  14. When the butter has melted add in the shallots and garlic and cook, stirring occasionally for 5 min.
  15. Remove from the heat and cold to room temperature. Transfer to a medium bowl and chill.
  16. When completely cold mix the cooked shallots and garlic with the goat cheese herb mix. Mix till smooth and incorporated.

Nutrition Facts

Amount Per Serving %DV
Serving Size 290g
Recipe makes 12 servings
Calories 409  
Calories from Fat 259 63%
Total Fat 29.18g 36%
Saturated Fat 8.69g 35%
Trans Fat 0.0g  
Cholesterol 88mg 29%
Sodium 538mg 22%
Potassium 455mg 13%
Total Carbs 25.92g 7%
Dietary Fiber 1.8g 6%
Sugars 1.4g 1%
Protein 11.93g 19%
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