BUTTERNUT SQUASH SOUP
A FANTASTIC FLAVOUR AND EASY TO MAKE -
SERVES 4
Ingredients:
1 chopped onion
some butter and oil for frying
2 cloves of garlic (smashed)
A spring each of Lovage, Tarragon, and Broad
Leaved Parsley
1/2 a Butternut Squash -
(the long thin end is good as no seeds)
Black Pepper and salt
A glug of Sherry or White Port or similar
Water
Stock Cube (chicken or vegetable)
Method:
Heat a knob of
butter and a splash of oil (I use grape seed Oil). Add the onions and
fry till tender. Do not allow to go brown. Add the garlic, squash,
herbs and black pepper (more can be added later to taste) and fry
gently for about 5 minutes.
Now, turn up the
heat, add the glug of sherry and fry for another minute. Add water and
crumble a stock cube in and stir (you can dissolve the stock cube in
hot water if you like - but I never bother).
Stir, cover with
lid, turn down heat and simmer until the squash is totally cooked.
(Stab with a knife and if it is really soft, it is ready).
Turn off heat.
Whizz with a hand-held whizzer or put in a blender (be careful...this
will be hot).
Now check
flavour and add further seasoning if needed.
Serve with
freshly baked bread for a real lunch or supper time treat.
Bon appetite!
Additional Notes:
The Lovage
is perhaps the most important herb here. If you haven't got any in the
garden...go plant some! It's an amazing aid to make really good stock,
gravy, soups etc.
If you don't
have the herbs, you may need a little more stock cube.
You can use
dried herbs instead...maybe herbs de Provence
The sherry can
be any form of sweet well flavoured white wine, white port,
Riversaltes or similar.
To smash
garlic - take the flat side of a good sized sharp knife and use
the palm of your hand to crush the clove. The skin will easily come
off now. Then chop the garlic roughly, then sprinkle with salt and use
the flat side of the knife with light pressure to "rub" the garlic
into a sort of purée.
OTHER
RECIPES
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