Friday, December 7, 2007
Bowl 'O' Joy and Happiness
I didn't know this soup would fill me with such satisfaction, as I am not a huge fan of squash, although I do love my curry. Maybe the lesson here is : Curried ANYTHING is Delicious...Always. Kind of like the "Deep Fried Rule." Or the "Chocolate Rule."
Anyway, we served this soup hot, not cold, like Emeril suggests, (although we tasted it cold and were shocked and awed that , yes, it was chilly perfection in a bowl as well. Who knew?)
Also, we added the almonds, and didn't add the cukes for the finish, because we were serving it warm, and warm cukes didn't sound very good. Please enjoy our humble offering.
Curried Squash Soup Recipe courtesy Emeril Lagasse, 2002
3 tablespoons unsalted butter
1 1/2 cups chopped yellow onions
2 teaspoons minced garlic
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/8 teaspoon cayenne
2 pounds summer squash, cut into 1-inch cubes
3 cups chicken stock
3/4 cup heavy cream
1/4 cup sliced or slivered almonds
1/4 cup finely chopped, seeded cucumbers
1/4 cup minced fresh cilantro
In a large, heavy pot, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 4 minutes. Add the garlic, curry powder, salt, turmeric, cumin, and cayenne, and cook, stirring, until fragrant, 45 seconds. Add the squash and cook, stirring, for 3 minutes. Add the stock and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the squash is soft, 25 to 30 minutes. Remove from the heat.
With a hand-held immersion blender, puree on high speed. Add the cream, stir, and adjust the seasoning, to taste.
Prep Time: 20 minutes
Inactive Prep Time: 3 minutes
Cook Time: 35 minutes
Yield: 4 to 6 servings