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Thanksgiving Harvest Soup




Source of Recipe


from Marge


List of Ingredients




½ lb pancetta
1 sweet onion cut in slivers
8 baby carrots, julienned
1 parsnip, julinenned
1 turnip, julienned
2 sliced celery stalks
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon dried thyme
2 bay leaves
1-1/2 cups water
1-1/2 cups tomato sauce
1 cup apple juice
1 cup orange juice
Salt and ground black pepper


Recipe



Dice pancetta. Render in frying pan. Place fat and pancetta in crock pot. Add veggies. Cook on high for 3 hrs. Add remaining ingredients. Cook on low for 3 additional hours.
Skim off fat.

Squash Gnocchi


Quarter a butternut squash and put chunks in large dish cut side down. Add ¼- 1/2 cup of water, cover with aluminum foil and bake at 350 for 30-35 min. or soft by knife –test
Cool , remove seeds and scoop pulp into a bowl. Mash the squash and keep 1 1/2 cups for this recipe.
Stir in 4 beaten egg yolks, 1 t. salt, ¼ t. cinnamon, 5-6 diced dried apricots and 1/4 cup Parmiagiano-Reggiano cheese and 1 cup flour (give or take according to wetness of squash). Chill dough or work immediately. Boil water in huge pot . Using 2 soup spoons drop gnocchis into boiling water. She had about doz, at a time. Butter a bake sheet . Remove them to buttered dish when they bob to top using slotted spoon. Drizzle with a little butter sauce over the top. Keep in oven at 350 to keep warm for 5-7 min. before ready to serve. Sprinkle with more cheese.

BTW: I don't drizzle with more butter if they are going to go in my soup. That is when it is served as a first course. But I would sprinkle with more cheese either as I line them up or once they are in the soup for a neat visual with some chopped parsley.