|FFWD ~ Béatrix’s Red Kuri Soup|
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!|
|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.
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/