Lemlin's Thanksgiving: squash cider soup

[Guest guest]

Jeanne Lemlin suggests the following menu for thanksgiving.

Some of the recipes were posted previously.

(I have new scanner and ocr and i'm somewhere on the learning curve!)

 

Portobello Mushroom Pate

Basic Crostini

Butternut Squash and Cider Soup

Salad with cranberries and pecans

Wasabi Mashed Potatoes

or mashed with pesto

Classic Mock Meatloaf With Mushroom Gravy

Sweet Potato, white bean and pepper tian

angel biscuits

upside down pear gingerbread

 

==================

 

 

* Exported from MasterCook *

 

Butternut Squash and Cider Soup

 

Recipe By :Jeanne Lemlin

Serving Size : 4 Preparation Time :0:00

Categories : 2002-11-13

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons olive oil

2 large leeks with 2-inch light green -- thinly sliced

3 garlic cloves -- minced

1 1/2 teaspoons curry powder

3 cups water

3 cups apple cider

3 pounds butternut squash -- peeled, cored, cubed

(about 7 cups one-inch cubes)

1/3 cup white rice (converted)

or basmati or jasmine rice

1 teaspoon salt

Minced parsley or chives -- for garnish

 

1. Heat the oil in a large stockpot over medium heat. Add the leeks and garlic,

and saute until the leeks are tender, about 8 minutes. Sprinkle on the curry

powder, toss, and cook 1 minute.

 

2. Pour in the water and cider, then stir in the butternut squash, rice, and

salt.

 

3. Cover the pot and bring the soup to a boil. Lower the heat to a simmer and

cook until the squash is very soft, about 20 minutes. Let cool a few minutes,

then puree the soup in batches in a food processor and place in a smaller pot,

if desired. Check the consistency. If necessary, thin with a little water and

cider until creamy like heavy cream. Serve garnished with parsley or chives, if

desired.

 

Source:

" Vegetarian Classics by Jeanne Lemlin (Harper Collins 2001) "

Yield:

" 1 cup "

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

 

Per Serving (excluding unknown items): 395 Calories; 11g Fat (23.6% calories

from fat); 5g Protein; 75g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

566mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fruit; 2 Fat.

 

NOTES : A nuance of apple and curry enlivens this heart-warming soup, making it

an ideal choice for a fall or winter first course or as a light meal in itself.

I prefer to puree it in a food processor rather than a blender so that it

retains some texture.

 

Nutr. Assoc. : 0 793 0 0 0 0 0 0 5547 0 0 0

[Guest guest]

Actually- I was going to suggest the wasabi in the sweetpotatoes! It was

once posted here- We made it, it was anice balance to the sweetness of the

sweet potato.. My fiance likes everythign hot and spicy.. but you really

have control over how spicy it gets. I rather liked it. You may want to try

it with whichever mashed potaotes (white or yams).. it's good! and

different.

 

))

 

just my two cents again.

 

that pear upsdie down ginger cake sounds yummy too!

 

 

kitpath [kitpath]

Wednesday, November 13, 2002 7:44 PM

Veg-Recipes

Lemlin's Thanksgiving: squash cider soup

 

 

Jeanne Lemlin suggests the following menu for thanksgiving.

Some of the recipes were posted previously.

(I have new scanner and ocr and i'm somewhere on the learning curve!)

 

 

Portobello Mushroom Pate

Basic Crostini

Butternut Squash and Cider Soup

Salad with cranberries and pecans

Wasabi Mashed Potatoes

or mashed with pesto

Classic Mock Meatloaf With Mushroom Gravy

Sweet Potato, white bean and pepper tian

angel biscuits

upside down pear gingerbread

 

==================

 

 

* Exported from MasterCook *

 

Butternut Squash and Cider Soup

 

Recipe By :Jeanne Lemlin

Serving Size : 4 Preparation Time :0:00

Categories : 2002-11-13

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons olive oil

2 large leeks with 2-inch light green -- thinly sliced

3 garlic cloves -- minced

1 1/2 teaspoons curry powder

3 cups water

3 cups apple cider

3 pounds butternut squash -- peeled, cored, cubed

(about 7 cups one-inch cubes)

1/3 cup white rice (converted)

or basmati or jasmine rice

1 teaspoon salt

Minced parsley or chives -- for garnish

 

1. Heat the oil in a large stockpot over medium heat. Add the leeks and

garlic, and saute until the leeks are tender, about 8 minutes. Sprinkle on

the curry powder, toss, and cook 1 minute.

 

2. Pour in the water and cider, then stir in the butternut squash, rice, and

salt.

 

3. Cover the pot and bring the soup to a boil. Lower the heat to a simmer

and cook until the squash is very soft, about 20 minutes. Let cool a few

minutes, then puree the soup in batches in a food processor and place in a

smaller pot, if desired. Check the consistency. If necessary, thin with a

little water and cider until creamy like heavy cream. Serve garnished with

parsley or chives, if desired.

 

Source:

" Vegetarian Classics by Jeanne Lemlin (Harper Collins 2001) "

Yield:

" 1 cup "

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

 

Per Serving (excluding unknown items): 395 Calories; 11g Fat (23.6% calories

from fat); 5g Protein; 75g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

566mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fruit; 2

Fat.

 

NOTES : A nuance of apple and curry enlivens this heart-warming soup, making

it an ideal choice for a fall or winter first course or as a light meal in

itself. I prefer to puree it in a food processor rather than a blender so

that it retains some texture.

 

Nutr. Assoc. : 0 793 0 0 0 0 0 0 5547 0 0 0

 

 

 

 

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