45
SOUPS
44
SOUPS
Makes about 8 cups (2 L)
Approximate preparation time: 50 minutes
Put bacon into a 6-quart (5.7 L) saucepan and place over
medium heat. Sauté until bacon is cooked through, about
10 to 15 minutes, and add the grape tomatoes to the pan.
Cook until tomatoes are bursting, about 10 minutes. Remove
and reserve the tomatoes and remove and discard the bacon
or reserve for separate use.
While the bacon and tomatoes are cooking, insert the large
metal chopping blade into the large work bowl of the
Cuisinart
®
Food Processor. Add the onion and pulse to chop,
about 10 pulses. Add the carrots and celery to the work bowl
and pulse to chop, about 10 pulses.
Add the onion to the saucepan with the bacon fat and sauté
5 to 7 minutes, or until the onion is softened. Stir in the carrots
and celery; sauté for 6 to 8 minutes, until tender. Stir in flour;
cook for an additional minute.
Add tomatoes, with their juices, sun-dried tomatoes, reserved
grape tomatoes, baking soda, stock and spices. Cover; bring to
a slight boil. Reduce heat and uncover, let simmer about
20 minutes.
Carefully process soup until completely puréed. Return to
saucepan to heat through.
Taste and adjust seasoning accordingly.
Nutritional information per serving [1 cup (250 ml)]:
Calories 160 (55% from fat)
|
carb. 16g
|
pro. 3g
|
fat 10g
|
sat. fat 5g
|
chol. 15mg
|
sod. 870mg
|
calc. 94mg
|
fiber 3g
8
OUNCES (226 G)
THICK-CUT BACON,
CUT INTO SMALL DICE
6
OUNCES (170 ML)
GRAPE TOMATOES
1
MEDIUM ONION, CUT
INTO 1-INCH (2.5 CM)
PIECES
2
MEDIUM CARROTS, CUT
INTO 1-INCH (2.5 CM)
PIECES
1
CELERY STALK, CUT INTO
1-INCH (2.5 CM) PIECES
3
TABLESPOONS (45 ML)
UNBLEACHED, ALL-
PURPOSE FLOUR
5
CUPS (1.25 L) WHOLE
PLUM TOMATOES IN
PURÉE (FROM ABOUT
1½ 28-OUNCE CANS)
3
WHOLE SUN-DRIED
TOMATOES
PINCH BAKING SODA
3½
CUPS (875 ML)
VEGETABLE STOCK
1½
TEASPOONS (7 ML)
KOSHER SALT
¾
TEASPOON (3.75 ML)
FRESHLY GROUND
BLACK PEPPER
TOMATO SOUP
The ultimate comfort soup,
our recipe takes it to the next level with its smoky bacon flavour .
5
POUNDS (2 KG)
BUTTERNUT SQUASH,
HALVED AND SEEDS
REMOVED [ABOUT TWO
2-POUND (1 KG) SQUASH]
1
TABLESPOON (15 ML)
EXTRA VIRGIN OLIVE OIL
2
MEDIUM-LARGE ONIONS,
CUT INTO 1-INCH (2.5 CM)
PIECES
4
TABLESPOONS [60 ML
(½ STICK)] UNSALTED
BUTTER
2½
TEASPOONS (13 ML)
KOSHER SALT, DIVIDED
1
TABLESPOON (15 ML)
LIGHT OR DARK BROWN
SUGAR
¼
CUP (50 ML) FINELY
CHOPPED FRESH GINGER
2
QUARTS (1.9 L)
VEGETABLE STOCK
1½
TEASPOONS (7 ML)
GROUND NUTMEG
¾
TEASPOON (3.75 ML)
FRESHLY GROUND
BLACK PEPPER
½
TEASPOON (2 ML)
FRESH THYME
Makes about 12 cups (3 L)
Approximate preparation time: 65 to 75 minutes
Preheat oven to 375°F (190°C).
Place squash in a shallow roasting pan. Drizzle olive oil over
flesh and into the pan. Turn squash flesh down. Bake until
squash is tender, about 45 minutes.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the onions and pulse to
chop, about 8 to 10 pulses.
Melt the butter in a 6-quart (5.7 L) saucepan over medium heat.
Once the butter has melted, add the onions and ¼ teaspoon
(1 ml) of salt. Sauté 5 to 7 minutes, or until the onions are
softened. Stir in the brown sugar; sauté for an additional
10 minutes. Add the ginger; sauté until tender and aromatic,
about 6 to 8 minutes.
Add stock, roasted squash, nutmeg, remaining salt and pepper
to the pot. Cover; bring to a slight boil. Once boiling, uncover
and let simmer for 15 to 20 minutes. Strain the soup, reserving
the liquid. Place the solids into the large work bowl with the
large metal chopping blade and purée until completely
smooth, about 1 minute.
Return purée to the saucepan over medium-low heat and stir
in the reserved liquid until desired consistency is achieved.
Adjust seasoning to taste and serve.
Nutritional information per serving [1 cup (250 ml)]:
Calories 200 (60% from fat)
|
carb. 19g
|
pro. 2g
|
fat 14g
|
sat. fat 4g
|
chol. 10mg
|
sod. 470mg
|
calc. 69mg
|
fiber 1g
A hearty, warming soup for a winter evening .
ROASTED BUTTERNUT SQUASH SOUP