PAsta - squash soup and spaetzle

[Guest guest]

Rainy day and I flashed on this soup. I made it once, when I got his book,

taking shortcuts -- Charlie Trotter! -- with his directions. Tasty, memorable.

the red kuri squash has a fuller flavor than butternut. special meal (and

caloric)

 

 

* Exported from MasterCook *

 

Charlie Trotter's Red Kuri Squash Soup with Spaetzle and Curry Butter

 

Recipe By :Charlie Trotter, Chicago, IL

Serving Size : 0 Preparation Time :0:00

Categories : 2002-11-08

 

Amount Measure Ingredient -- Preparation Method

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

6 cups kuri squash juice -- (see note)

5 Tablespoons butter

1 small kuri squash

2 Tablespoons olive oil

1 egg

1/3 cup milk

1 cup all-purpose flour

2 Tablespoons chopped fresh chives

2 Tablespoons chopped fresh flat-leaf parsley

2 Tablespoons heavy cream

2 Tablespoons Charlie Trotter's Curry Butter -- (see recipe)

 

In medium saucepan, simmer kuri juice over medium-low heat 45 minutes. Strain

through fine-mesh sieve and return to saucepan. Whisk in 2 tablespoons butter

and season to taste with salt and freshly ground pepper. Set broth aside.

Preheat oven to 375 degrees. Cut kuri squash in half; remove and discard seeds.

Brush inside of squash with oil; season with salt and pepper to taste. Place

cut-side down in baking pan with 1/4 inch water. Bake until tender, about 45

minutes.

 

Bring large pot of salted water to a boil. Meanwhile, scoop out cooked squash

pulp and coarsely chop. Place pulp in small bowl with 1 tablespoon butter,

season to taste with salt and pepper and mix well. Set aside.

 

To make spaetzle, in small bowl, whisk together egg and milk until well blended.

Stir in flour, chives and parsley; season with salt and pepper to taste. Place

batter in a small funnel or pastry bag. Drop 1/4 teaspoon-sized spoonfuls into

pot of boiling water and cook 1 minute. With slotted spoon, transfer spaetzle to

a plate.

 

In large skillet, heat remaining 2 tablespoons butter over medium heat. Add

spaetzle in batches and cook until lightly browned, removing to a plate when

done.

 

In small saucepan, heat cream and gradually whisk in Curry Butter.

 

Place a mound of kuri squash mixture in center of each bowl, spoon in some broth

and arrange some spaetzle around edge of each bowl. Drizzle in Curry Butter

mixture, season with pepper to taste and serve hot. Makes 4 servings.

 

Note: Kuri squash is a hard shelled squash with bright red flesh. It is also

known as Baby Red Hubbard. For the kuri squash juice, it's best to use a juicer.

If you don't have a juicer, you can bake the squash in the oven until soft and

then puree the flesh in a food processor.

 

Per Serving: 503 Cal.; 9g Prot.; 33g Fat; 49g Carb.; 119mg Chol.; 242mg Sod.; 5g

Fiber.

 

Source:

" Charlie Trotter's Vegetables by Charlie Trotter (Ten Speed) "

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

 

Per Serving (excluding unknown items): 1424 Calories; 104g Fat (65.3% calories

from fat); 23g Protein; 101g Carbohydrate; 4g Dietary Fiber; 394mg Cholesterol;

699mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2

Non-Fat Milk; 20 Fat.

 

 

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

 

 

* Exported from MasterCook *

 

Charlie Trotter's Curry Butter

 

Recipe By :Charlie Trotter, Chicago, IL

Serving Size : 0 Preparation Time :0:00

Categories : 2002-11-08

 

Amount Measure Ingredient -- Preparation Method

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

1 teaspoon vegetable oil

1/4 cup peeled chopped Granny Smith apple

1 medium clove garlic

1 medium shallot

2 teaspoons curry powder

1/2 teaspoon paprika

4 Tablespoons butter -- at room temperature

 

In large skillet, heat oil over medium heat. Add apple, garlic and shallot and

cook, stirring occasionally, until softened, about 7 minutes. Stir in curry

powder, paprika and 2 tablespoons water and cook 3 minutes. Remove from heat and

cool. Fold in butter.

 

Transfer mixture to food processor and puree until smooth. Strain through

fine-mesh sieve. Refrigerate until ready to use or up to 3 days; freeze up to 2

months. Makes 1/3 cup.

 

Per Teaspoon: 33 Cal.; 0 Prot.; 3g Fat; 1g Carb.; 8mg Chol.; 31mg Sod.; 0 Fiber.

 

 

Source:

" Charlie Trotter's Vegetables by Charlie Trotter (Ten Speed) "

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

 

Per Serving (excluding unknown items): 475 Calories; 51g Fat (94.0% calories

from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 124mg Cholesterol;

473mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 10 Fat.

 

 

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