Dear Readers and Literature Soirée friends,
I have had a number of requests for a recipe for the soup that I’ve served at our Literature Soirées. I apologize for the lateness of getting this posted, but as I am not often caught in the kitchen using a recipe (unless it’s for baking, which I’m not very proficient at!), I generally hesitate, because well, in might not turn out the same! (This is the Achille’s heal of cooking off the cuff!).
So, in honor of Katie Merrick’s @wineabit patience, I decided to make this soup today after visiting the
Farmer’s market and getting organic leeks, onions, Japanese Red Kuri squash, celery, garlic, etc. So, here’s the deal. This wonderful autumnal soup can be made with either Kabocha squash or Japanese Red Kuri squash. I have made it with either one and while I prefer the Japanese Red Kuri, it is so similar to Kabocha, that there will be little noticeable difference. So here goes: Japanese Red Kuri or Kabocha Soup
Caramelize together in 1/4 C bacon fat plus 1/4 C butter or clarified butter (if you’re Paleo)
3 large quartered onions (nothing needs fine chopping as all ingredients will soften in broth)
2 large leeks
1 full head garlic (10-12 cloves)
4 stalks celery with leaves
4-5 carrots (I prefer the Nantes carrots from Farmer’s if you can find them–they’re wonderfully sweet-of course, a French variety!)
1 heaping teaspoon sea salt
2 heaping tsp (crushed) Herbs de Provence
1/2 tsp. sugar to help everything caramelize until golden brown
Meanwhile . . .
Halve 2 Kabocha or Red Kuri squash and roast at 350* for 45 minutes to one hour (until tender)
When tender discard seeds (unless you’re really resourceful) peel, and set aside.
When the vegetables are all wonderfully golden brown add 6-8 cups homemade chicken broth. (this takes the soup to another level as you probably know, but store bought will suffice too.)
Add 1 C white wine
Add roasted squash to this mixture and simmer until everything is tender
Use an emersion blender or regular blender to puree everything together and then salt and pepper to taste.
If desired finish with a dollop of creme fraîche or plain yogurt or sour cream. Sprinkle on a bit of baby chives. Serve with hot, crunchy, French sourdough!
If you do make this, please post and let me know how it turns out!