Great Chefs Cook Vegan - Linda Long [39]
1 bouquet garni (2 bay leaves, 1/2 teaspoon black peppercorns, 2 sprigs thyme), bundled and tied in cheesecloth
Kosher salt to taste
In a 2-quart saucepan, heat oil over medium heat and sweat the onion, carrot, and celery about 5 minutes, or until onion is translucent. Add the squash and ginger, and cook 5 minutes more. Add the Vegetable Stock, bouquet garni, and salt, and bring to a slow simmer. Cook until squash is tender.
Working in small batches, transfer the soup to a blender and purée until silky smooth. Place soup into another saucepan as each batch is puréed. Keep a small amount of additional Vegetable Stock warm on the side and use it to thin the soup, if necessary, as the soup can thicken as it cools slightly.
Return the soup to the stove over low heat to reheat and adjust seasoning. Can be refrigerated up to 5 days.
Vegetable Stock
6 cups large-dice yellow onion
2 cups large-dice celery
1-1/2 cups diced leeks (white parts only)
1 cup large-dice carrot
1 medium fennel bulb, diced
1/4 cup dry white wine
2 tablespoons kosher salt
1 bunch Italian parsley, stems only
6 sprigs thyme
4 bay leaves
1 tablespoon whole black peppercorns
4 cloves garlic, crushed
2 gallons water
To make the Vegetable Stock: Combine the onions, celery, leeks, carrots, and fennel in a large saucepan and place over medium heat. Add the wine and salt. Cover the saucepan to sweat the vegetables until tender, about 10 minutes.
Add the parsley, thyme, bay leaves, peppercorns, garlic, and water, and bring to a simmer, uncovered. Reduce heat to slow simmer and cook for about 1 hour, or until flavorful. Strain the stock through a fine mesh sieve and chill immediately.
Reserve 3 to 4 cups for immediate use in the Butternut Squash Soup recipe as instructed. Fill pint-size freezer containers with the remaining stock and freeze up to 3 months.
NOTE: This recipe makes about 1-3/4 gallons. Only 1 quart is needed for the Butternut Squash Soup (for 4 servings). It is wise to have vegetable stock on hand in the freezer for future use, up to 3 months, stored in handy pint containers. If you wish not to make extra, the recipe may be adjusted.
Granny Smith Apple and Radish Slaw
1 Granny Smith apple
4 red radishes
1/2 lime, juiced
1 teaspoon extra virgin olive oil
Kosher salt to taste
To make the Granny Smith Apple and Radish Slaw: Finely slice the apple and radishes using a Japanese mandolin. In lieu of a mandolin, use a very sharp chef’s knife and thinly slice, then julienne. Combine the apple and radishes in a small mixing bowl. Add the lime juice, oil, and salt, and mix thoroughly.
NOTE: This will not keep well, so it must be prepared fresh or about 1 hour before serving for best results.
Fragrant Green Herb Oil
1/2 cup fresh Italian parsley, leaves only
1/4 cup fresh basil leaves, tightly packed
1/4 cup whole fresh chives
1/4 cup fresh spinach leaves
3 cups canola oil
To make the Fragrant Green Herb Oil: Bring a 1-1/2-quart saucepan of water to a boil; prepare a small bowl of ice water and place on the side. Using a strainer, blanch the herbs and spinach, and then shock in an ice water bath. Remove the herbs from the ice water as soon as they are chilled and pat dry with paper towels.
Transfer the herbs and spinach to a blender with 1 cup canola oil and purée. With the blender running, slowly add the remaining canola oil and allow this mixture to blend for about 1 minute.
Transfer the oil to a container and refrigerate for 2 to 3 hours to allow the solids to settle from the oil. Line a strainer with two layers of cheesecloth and place it over a bowl. Pour the herb oil through the strainer, being careful not to pour the solids, and allow it to drain through to the bowl; discard the solids.
How to Plate: Pour Butternut Squash Soup into shallow soup bowls. Garnish each with a mound of the Granny Smith Apple and Radish Slaw piled in the center. Finish the soup by dotting the Fragrant Green Herb Oil in a circle around the slaw.
NOTE: The leftover oil is delicious to use for salad dressings, pasta, and vegetables.