Friday, December 12, 2014

FFWD ~ Béatrix’s Red Kuri Soup

FFWD ~ Béatrix’s Red Kuri Soup
I am totally off kilter! Today is French Friday, and our recipe is for Lamb and Apricot Tagine. I bought all the ingredients, and had every intention on making this dish. I even own a Tagine, a gift from my daughter-in-law and son! But as fate would have it, the Tagine didn’t fit into my life this week.

A few weeks ago, our group made Béatrix’s Red Kuri soup, and I missed it! I even bought a beautiful Red Kuri squash, from my local farm stand, weeks in advance.  My plan was to make it for Thanksgiving! And as most of you know, I spent Thanksgiving in Florida at my son’s house. For several days I packed all the food and equipment I would need for our feast.  My hand held mixer…packed, pie plates…packed, homemade cranberry sauce, piecrust, and date-nut bread…packed, packed and packed! I was ready to travel south!

When we arrived at the beach house, and unpacked, I realized I left the squash sitting on my kitchen counter. OH NO! So I just skipped FF’s for that week! My bad!! (lol)

Loved…loved this soup…thick, creamy and full of flavor!
Fast forward a few weeks. I get home and see my lovely Red Kuri squash still sitting on my counter, and it was looking rather sad! The stem end was getting a bit soft however, it was a large squash, so I cut the end off! The rest of the squash was beautiful. I scooped out the seeds, and proceeded with Dorie’s recipe.

Cutting the elusive Red Kuri squash…the skin is thin and easy to cut through

I should mention the trouble I had sourcing this squash.  I was finally able to find one in October, at a local pumpkin farm…go figure!  I hadn’t heard of this variety of squash until I saw it in “Around My French Table”.  The farmer told me it is in the Hubbard squash family. In France, it is known as Potimarron, due to it’s chestnut flavor. The best thing about preparing this soup, with the Red Kuri squash, was it doesn't need to be peeled! 

I absolutely loved the simplicity of this soup! The end result was creamy, slightly nutty and oh so delicious!! Did Bill eat it? A big fat NO! After enjoying several bowls, I froze the rest. I thought I’d serve the remainder over Christmas week! Happy Friday, everyone! 

A little side note…While I was having such trouble sourcing this squash, I found a site that sold seeds. I bought a pack, and will be planting them next year in my garden…hopefully with success!

This recipe is from “Around My French Table”. Dorie shared this recipe on her blog…so I’m sharing it with you! It can be made with butternut squash as well. To see how the other Doristas did with their Tagine, you can check it out here.

This was my wonderful lunch as I put up my Christmas tree

The seeds!




BEATRIX'S RED KURI SOUP
Adapted from Around My French Table, Dorie Greenspan

For the soup:
1 red kuri squash, about 3 pounds
3 slender or 1 1/2 larger leeks, white part only, trimmed, split lengthwise and washed
3 cups whole milk
3 cups water
Salt, freshly ground pepper and freshly grated nutmeg

For the garnish (optional):
1 tart apple, peeled, cored and cut into tiny dice
About 1/3 cup chopped toasted hazelnuts or walnuts
About 1/2 cup crème fraiche or heavy cream

To make the soup:  Scrub the red kuri squash under water, using a brush, if necessary, to scrape off any stuck-on dirt.  With a heavy chef’s knife, cut off the pointy tip of the squash, then cut the squash in half from top to bottom.  Scoop out the seeds and the strings that bind them, then cut the squash into 1- to 2-inch chunks, shell and all.  Toss the squash into a large casserole or Dutch oven.  Cut the leeks into inch-thick slices and put them in the pot, too.  Add the milk and water, salt generously and bring to the boil.  Lower the heat to a simmer and cook the soup about 25 to 35 minutes, or until the pumpkin is soft enough to mash when pressed lightly with the back of spoon.
Using a hand-held immersion blender, a standard blender or a food processor, puree the soup until it is very smooth.  Depending on how much liquid boiled away, you may have a thick soup and a decision to make:  leave it thick (I do) or thin it to whatever consistency pleases you with either more milk or more water.  Taste for salt and season with pepper and nutmeg.  Heat the soup if it’s cooled in the blender or if you’ve thinned it – this soup is at it’s best truly hot.
Serving:  If you’re using the apples and nuts, spoon some into the bottom of each soup bowl and ladle over the hot soup; top with a little cream.  
Storing:  The soup will keep for up to 4 days in a covered jar in the refrigerator (it will thicken as it stands, so you might want to thin it when you re-heat it) and for up to 2 months packed airtight in the freezer.

Bonne Idée:  There are so many flavors that go well with this soup that you can make the basic soup and serve it several different ways.  You can top the soup with olive-oil sautéed bread cubes – toss some shredded sage into the skillet along with the bread; thin slices of toasted baguette sprinkled with grated cheese and run under the broiler – use a nutty cheese like Gruyere or Emmenthaler, or a blue cheese like gorgonzola or Roquefort; or sauté some cooked chopped chestnuts (you can use bottled chestnuts) in a little butter or oil, season with salt and pepper, chopped fresh thyme or sage, and either spoon a little over the soup or, better yet, over the crème fraiche, if you’re using it.
Another Bonne Idée:  Butternut Squash and Chestnut Soup.  If you’re intrigued by the flavor combination of squash and chestnuts, the pair that come packed together in potimarron and red kuri squash, but you can’t find either squash, you can use butternut squash – choose one that’s 3 pounds, remove the rind and cut the flesh into small cubes – and add 7 ounces of shelled chestnuts to the mix.  You can use jarred or vacuum-packed chestnuts.  Look for packs of chestnut pieces – they’re perfect for purees and less expensive than intact nuts. 
Article printed from Dorie Greenspan - On the Road and in the Kitchen with Dorie: http://doriegreenspan.com/

24 comments:

  1. Very creamy and satisfying! I wish I could still get some pumpkins at this time.

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  2. Our Bills were both on the same page with this soup! Does your Bill realize you're going to have a garden full of this squash???? Looks wonderful, Kathy!

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  3. Ooh, good luck with the seeds. If I ever move back to the US I would probably have to learn how to grow them myself, because I've fallen in love with them here and they have become a staple of my winter diet. Your soup looks wonderful, so happy to hear that you got to make it before your hard-earned little pumpkin went bad.

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  4. Beautiful! I love this soup Kathy!

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  5. Your Red Kuri soup is beautiful. We all seemed to enjoy this soup, most especially, I think, because the skin was magic. I just watched it dissolve. I suspect you used heavy cream as a topping. I was serving this to a calorie-conscious group so didn't add it but, if it were just me, I would. I think the cream probably added another level of flavor. Nice job. I will want to know if your can grow it successfully. My Red Kuri was grown in Longmont, Colorado. You have been baking up a storm, doing some beautiful things, so I will comment on them tomorrow. Leaving the Red Kuri on the counter? Welcome to my world.

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  6. Creamy, simple, flavorful, all while being visually beautiful. I think this recipe gets 10 over 10!

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  7. This soup was so good! And I love that you are going to grow your own next year. You are going to love the tagine when you make it. It will be even more special made in your very own tagine. I hope you had a wonderful birthday week and that the celebration is continuing into the weekend. Sagittarius are the best, aren't they?

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  8. I'd never heard of this type of squash, either, Kathy. Your soup looks delicious and, in the greater scheme of things, if Bill doesn't like it? More for you! Ho ho ho!

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  9. This looks so creamy, for lack of a better word :P I don't think specifically, I have tried a kuri squash before!

    Cheers
    Choc Chip Uru

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  10. I love that you were able to find the red kuri squash seeds. With that flavor profile I bet it would be a great pumpkin for pies! Lovely job with this soup - maybe the kids can try some of the soup you froze over the holidays.

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  11. I know what you mean about not having things fall into place sometimes, especially this time of year.

    Way to compromise and knock out a FFWD recipe. Your soup looks so delicious!!!

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  12. I hope you make the tagine someday too - it sounds terrific! But the soup looks wonderful. Such a lovely colour.

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  13. You absolutely the right thing. That squash needed to be cooked. Glad you enjoyed ths soup so much. Great idea to plant your own. I love this squash.

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  14. Happy Birthday!
    This was a good soup - you are going to be busy next year with your new plants :-)

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  15. Ooooh, beautiful soup and great idea with the seeds! Glad you enjoyed it--I thought it was a lovely soup as well.

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  16. It sounds (and looks wonderful to me) I would have helped you with those leftovers!
    Mary

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  17. The soup looks delicious. I still haven't found red kuri squash yet but I did finally get sunchokes and I will be posting that next week. I loved the lamb tagine and I hope you do too. Happy holidays.

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  18. Hi Kathy!
    I've never heard of this type of squash before but if it even has a hint of chestnut flavor, I'm in! The soup looks lovely. I can't believe you found seeds. How cool is that? Good luck growing them Kathy. I'll be looking forward to hearing how they progress!!!

    Thank you so much for sharing, Kathy...

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  19. Good save on the squash. The end result looks devine.

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  20. Beautiful, great soup for this time of year, Kathy! I will be looking for the squash.

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  21. Mmm, although I don't know the particular squash the soup looks fantastic! I particularly love the color!

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  22. A very beautiful soup:). You had a delicious lunch when you were decorating the tree.

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  23. Your soup looks beautiful Kathy! We loved this and I might try to get the seeds too. Not having to peel made it a simple soup to make! I haven't tried the tagine yet but I'm shopping for ingredients today and plan to make it this week. I am still in Memphis. My young friend is recovering but it will be a long, slow process. She is beyond anxious to get home to her new baby! Now with my mother in law having hip replacement surgery its been a crazy time! She is also recovering and we hope to be home soon. I hope your holiday in Florida was a success! Changing traditions is a part of life, isn't it?

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  24. I love having frozen soup for when I need a quick healthy meal or meal add-on. Anything with squash is one of my favorites!

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