Winter Squash Stew

[Guest guest]

* Exported from MasterCook *

 

Winter Squash Stew

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup dried cannellini beans -- soaked overnight in cold water

1 carrot

2 whole cloves

1 yellow onion -- peeled and halved

1/2 cup raisins

1 celery stalk -- sliced

1 small turnip -- peeled and quartered

1 parsnip -- peeled and sliced

2 teaspoons minced ginger

1 3-inch cinnamon stick

4 cloves garlic -- sliced

1 bay leaf

4 sprigs fresh thyme -- or 1 teaspoon dried

4 sprigs fresh parsley

1 sprig fresh sage -- or 1/4 teaspoon dried

6 peppercorns

10 cups water

1 1/2 teaspoons salt

8 ounces tempeh -- cubed

4 leeks -- trimmed and cleaned

3 cups winter squash -- cut in large dice (acorn, butternut,

hubbard or a mixture of squash)

18 pearl onions

1 cup peas -- (fresh or frozen)

 

Yield: 6 servings * Prep Time: 25 minutes * Cooking Time: 3 1/2 hours

 

The base of this soup is a rich broth that matures and becomes sweet when

refrigerated overnight. Tempeh, squash and leeks are bathed in a light coating

of the soup, then each serving is garnished with pearl onions and peas.

 

1. Soak the cannellini beans in cold water overnight.

 

2. Drain the beans and place them with the carrot in a 3-quart saucepan. Stick

the cloves into the yellow onion and add it along with the raisins, celery,

turnip, parsnip, ginger, garlic, bay leaf, thyme, parsley, sage and peppercorns

to the saucepan. Cover with 10 cups of water. Place over high heat and bring to

a boil. Cover and reduce to a low simmer.

 

3. Simmer the soup for 2 1/2 hours, or until the beans are tender, stirring

occasionally. Strain soup into a bowl. Pick the beans out of the strainer and

discard the rest of the vegetables. Add the beans, salt and tempeh to the broth.

4. Refrigerate the broth, covered, overnight or for up to 3 days. Just before

serving, add the leek, squash and onions to the broth. Cook them until just

tender, about 20 minutes. Add the peas and cook another 5 minutes. To serve,

arrange beans and vegetables in each serving bowl. Taste the broth and adjust

the seasonings. Pour this over the vegetables and top with a sprig of fresh

parsley.

 

Variation

 

1. Stir 2 tablespoons finely chopped pickled ginger and 2 tablespoons of rice

syrup into the soup just before serving.

 

 

Source:

" New Vegetarian Classics: Soups ISBN 0089594-648-3 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 331 Calories; 5g Fat (11.7% calories from

fat); 15g Protein; 65g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 1220mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 6 Vegetable; 1/2 Fruit; 0

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0