 |
Acorn Squash And Apple Soup
Recipe By : Richard Sax and Marie Simmons in "Bon Appetit"
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-Cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Med Acorn Squash -- 1 lb each
3 C Chicken Stock -- degreased
2 Green Apples -- tart
1/2 C Onion -- chopped
1 C Apple Juice -- unsweetened
2 Tsp Fresh Ginger Root -- grated
1/2 Tsp Salt
1 Tbsp Fresh lemon juice
Freshly ground white pepper
Plain non- or low-fat yogurt
Snipped fresh chives
OR shredded fresh basil
Notes: * Squash should be halved and seeded. Unsalted canned chicken
** broth may be used instead of stock. *** Green apples should be
** cored, peeled and chopped (about 2 cups) Place squash
cut side down on rack set over gently simmering water in saucepan.
Cover and s team until tender, about 10 minutes. Cool squash
slightly. Scoop pulp from shel ls. Combine 1/4 cup chicken stock,
apples and onion in heavy medium saucepan. Cover and cook over low
heat 10 minutes. Add squash pulp, remaining chicken sto ck, apple
juice, ginger and salt. Cover and simmer until ingredients are very t
ender, about 20 minutes. Puree soup in batches in processor or
blender. Strain through sieve into clean saucepan, pressing puree
with back of spoon. Reheat soup gently. Add lemon juice. Season
with salt and generous amount of pepper. Ladle into bo wls. Garnish
with yogurt and chives.
- - - - - - - - - - - - - - - - - -
|
