Bacon + Squash Soup
Source of Recipe
from Jennifer McLagan
Recipe Link: http://www.amazon.com/gp/feature.html?ie=UTF8&docId=1000280971 Bacon + Squash Soup
1/2 pound/225 g side (slab) bacon
1 large onion, sliced
1 stalk celery, sliced
1 large sprig sage
1 hubbard squash or other firm, dry pumpkin
...or winter squash, about 3 1/3 pounds/1.5 kg
8 cups/2 l water
coarse sea salt and freshly ground black pepper
Remove the rind and any hard, dry skin from the bacon.
Dice the bacon into 1/4 inch/6 mm pieces.
Place a large saucepan over low heat.
Add the bacon pieces, and cook gently so they render their fat.
When most of their fat is rendered, add the onion, celery, and
sage, stirring to coat with the fat.
Cook until the vegetables soften slightly, about 7 minutes.
Cut the squash into quarters and remove the seeds.
Peel the squash and coarsely chop into smaller, even-sized pieces.
Set aside.
Pour 1 cup/250 ml of the water into the pan with the vegetables.
Increase the heat to high and, using a wooden spoon, deglaze the
pan, scraping up the browned bits on the bottom.
Add the remaining 7 cups/1.75 l water, the squash pieces, 1 tbsp.
of salt, and some pepper.
Bring the mixture to a boil, lower the heat, and simmer, covered,
until the squash is very soft, 30 to 45 minutes.
Remove the sage and let the soup cool slightly.
Puree the soup, in batches, in a blender/food processor.
Then pour into a clean saucepan.
Taste and adjust the seasoning, and reheat the soup to serve.
(Makes 3 quarts/3 l)
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