Hubbard Squash and Walnut Porcini crème soup Recipe
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Ingredients: |
Ingredients: 1 Hubbard Squash (small Hubbard or 4-6 cups) cubed and steamed
4 fresh shallots large chopped fine
1/3 C Madeira or sherry or a combination
¼ - 1 C of fresh chicken broth
1 small jar of walnut porcini paste (I get mine in the North End Italian markets in Boston, its about 3-4 oz)
several ounces reconstituted chopped porcini mushrooms
½ C light cream
salt
pepper
dash mace
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Directions: |
Directions:Puree squash with small amounts of chicken broth until it’s a thick soup consistency. Then stop adding broth and add Madeira or sherry and cream with blade running until it’s a thickish but not pea soup consistency. Add porcini walnut paste and place on stovetop in a large pan. Add salt and pepper to taste and heat until steaming hot. Add dash more sherry and reconstituted mushrooms and shallots cook 15 minutes on simmer and serve with garnish.
Garnish soup using small individual bowls for each person that have a small handful of chopped walnuts, sunflower or pumpkin seeds, mixed with several tablespoons of good blue or Roquefort cheese and a tsp of good sherry, dash of olive oil. Drizzle on top of soup and serve with fresh croutons. |
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Personal
Notes: |
Personal
Notes: Louise developed this soup for a dinner with Karen one night after Dad died, it was comforting.
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