ROASTED BUTTERNUT SQUASH SOUP WITH CREME FRAICHE
If you are just looking for roasted squash you could prepare this recipe though step one and serve it up as is (you should consider tossing the squash with a couple of teaspoons of brown sugar along with the butter, salt and pepper). But here the roasted squash then gets pureed with sauteed shallots and some broth, and finished with a bit of cream and a gorgeous swirl of creamy, tangy creme fraiche (available in your dairy aisle or the cheese section of the supermarket), plus some (optional) bits of crispy bacon. So simple, and really quite fabulous. You could definitely add a pinch of nutmeg, or perhaps a bit of cumin and chili powder, or some fresh or dried sage if you are looking for another layer of flavor.
Provided by Katie Workman
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, season with salt and pepper and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. Roast until tender and lightly browned on the bottom, about 25 minutes.
- Heat the oil in a stockpot over medium heat. Add the shallots and saute until the shallots have softened and turned a light golden brown, about 10 minutes. Add the broth and bring to a simmer.
- Meanwhile, if using bacon, heat a large heavy skillet over medium-high heat and add the bacon pieces. Saute until they are cooked and crisp, then transfer them with a slotted spoon to some paper towels to drain.
- Add the cooked butternut squash to the simmering broth. Working in batches, puree the soup in a blender or food processor (alternately you can run the mixture through a food mill, which offers a great kind of nubby texture, or puree right in the pot with an immersion blender). Return the pureed soup to the pot. Taste and adjust the seasoning.
- Add the cream and heat just until warmed through. Place the creme fraiche in a small bowl and stir with a fork make it very soft and creamy. Ladle the soup into bowls, swirl in a tablespoon of the creme fraiche, and sprinkle with some crisped bacon, if using.
WILTED GREENS SOUP WITH CRèME FRAîCHE
Purée wilted lettuce into a creamy, delicious, fresh, spring soup.
Provided by Abra Berens
Categories Bon Appétit Soup/Stew Appetizer Lettuce Leafy Green Thyme Pea Vegetarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat butter in a medium saucepan over medium. Cook onion and thyme, stirring often, until onion is translucent and tender, about 5 minutes. Add potato and cook, stirring occasionally, until potato surfaces look chalky, about 2 minutes. Add broth, bring to a boil, and cook until potato is tender, 8-10 minutes. Stir in greens, peas, and sugar, remove from heat, and let sit 10 minutes to allow greens to soften. Purée soup in a blender until smooth; season with salt and pepper.
- Serve soup topped with crème fraîche and herbs.
PEA SOUP WITH CRèME FRAîCHE
Categories Soup/Stew Blender Potato Low Fat Vegetarian Quick & Easy Lunch Pea Spring Healthy Sour Cream Simmer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings (about 8 cups)
Number Of Ingredients 7
Steps:
- Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add potato and salt and cook, stirring, 2 minutes. Add water and simmer, covered, until potato is tender, about 15 minutes. Add peas and simmer, uncovered, 2 minutes.
- Purée in batches in a blender (use caution when blending hot liquids), then force through a very fine sieve into a saucepan. Reheat soup and season with salt and pepper.
- Drizzle servings with crème fraîche.
ROASTED RED PEPPER AND TOMATO SOUP WITH DILL CREME FRAICHE
This soup is delicious even in the summer and the peppers can be roasted on the grill. The creme fraiche really makes it. Although this is a "cheat" version, it is still tasty.
Provided by belinda72
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- SOUP.
- pre-heat oven broiler.
- lay tin foil onto a cookie sheet
- cut peppers in half, remove seeds and the stem, cut the top off the head of garlic and rub with olive oil, salt and pepper, cut tomatoes in half and place on foil and place under broiler.
- remove tomatoes after 5 minutes.
- remove peppers and garlic after 10 minutes, wrap in the foil and set aside until cooled enough to handle.
- heat remaining oil in a medium pot on medium-low heat
- peel tomatoes and peppers (skins will slip off easily) and squeeze garlic out and add everything to the pot as well as chicken stock and simmer for 5 minutes.
- puree the soup (in a blender or with a hand blender) and add sugar.
- season to taste and simmer for 10 minutes.
- CREME FRAICHE.
- whip cream briskly until stiff.
- gently fold wipped cream, sour cream and dill together
- add a healthy dollop onto every steamy bowl of soup.
- yummy.
Nutrition Facts : Calories 286.1, Fat 16.9, SaturatedFat 6.6, Cholesterol 28.5, Sodium 114.7, Carbohydrate 31.6, Fiber 5.8, Sugar 19.1, Protein 6.5
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