 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
|
This creamy and delicious butternut bisque is topped with a dollop of curried whipped cream. From a January 1987 issue of Bon Appetit in their Cooking for Friends section. Ingredients:
1/2 lb salt pork, diced |
2 cups chopped onions |
1 cup chopped celery & leaves |
2 garlic cloves, minced |
2 teaspoons curry powder |
4 quarts water |
4 lbs butternut squash, peeled, seeded and cubed |
6 carrots, peeled and sliced |
2 large potatoes, peeled and cubed |
2 bay leaves |
1 tablespoon dried thyme, crumbled |
1/3 cup dark rum |
1/4 cup fresh lime juice |
2 tablespoons sugar |
salt & freshly ground black pepper |
minced fresh parsley, for garnish |
2 teaspoons curry powder |
1 cup whipping cream |
salt |
Directions:
1. For soup:.
2. Cover salt pork with water in large saucepan; bring to boil.
3. Reduce heat and simmer 5 minutes.
4. Drain and rinse under cold water and pat dry.
5. Transfer salt pork to heavy large pot and saute over medium heat until just beginning to color, about 7 minutes; reduce heat to low,.
6. Add onions,celery, garlic and curry and cook until vegetables are tender, about 5 minutes.
7. Add 4 quarts of water, squash,carrots,potatoes,bay leaves and thyme; bring to a boil.
8. Reduce heat and simmer 1 hour; cool soup slightly.
9. Remove salt pork and bay leaves; degrease soup.
10. Puree in batches in blender or processor.
11. Return to pot and stir in rum, lime juice and sugar.
12. Season to taste with salt and pepper.
13. Simmer 5 minutes and ladle into bowls.
14. Garnish with parsley and a small dollop of curried whipped cream and serve immediately.
15. For Whipped Cream:.
16. Whip cream until soft peaks form.
17. Place curry powder in small skillet and stir over low heat until slightly darkened, about 3 minutes; cool.
18. Fold curry powder into whipped cream and season with salt.
|
|