Recipes From the Root Cellar_ 270 Fresh Ways to Enjoy Winter Vegetables - Andrea Chesman [52]
2 Sauté the bacon in a large heavy saucepan over medium heat until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and set the bacon aside. Drain all but 2 tablespoons of the bacon fat from the saucepan. Add the onions, celery root, and thyme to the saucepan and sauté over medium-high heat until the onions are light golden, about 5 minutes. Add the clam juice, wine, and potatoes. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 30 minutes.
3 With a potato masher or an immersion blender, partially purée the soup to thicken. There should still be chunks of vegetable.
4 Add the salsify and half the bacon to the soup and simmer until the salsify is tender crisp, 12 to 15 minutes.
5 Add the cream and scallops to the chowder. Simmer until the scallops are cooked through, about 5 minutes. Season with salt and pepper.
6 Ladle the chowder into bowls. Sprinkle with the remaining bacon and serve immediately.
Apple-Squash Bisque
Serves 4–6
This soup is all about balance: the sweet squash and apples contrasted with the earthy leek and garlic. Although almost any squash will work in this soup, butternut is the squash of choice because it is easily peeled.
4 tablespoons butter
3 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
1 leek, trimmed and sliced
4 garlic cloves, peeled
2 cups apple cider
1 (½-inch) piece fresh ginger, peeled and minced
3 cups chicken broth or vegetable broth (pages 126–27)
Salt and freshly ground black pepper
Freshly grated nutmeg
1 Melt the butter in a large saucepan over medium heat. Add the squash, leek, and garlic, and sauté until the leek is softened and fragrant, about 5 minutes.
2 Add the cider and ginger. Bring to a boil, then reduce the heat and simmer, covered, until the squash is tender, about 1 hour.
3 Divide the vegetables into three batches and purée in a blender or food processor, adding 1 cup of the broth to each batch.
4 Combine the batches in the saucepan. Bring the soup to a simmer. Season with salt and pepper. Serve hot, topping each bowl of soup with a sprinkle of nutmeg.
Kitchen Note: Freshly grated nutmeg is far superior in flavor to preground nutmeg. Nutmegs are easily ground on a Microplane, the same tool that is handy for finely grating citrus zest and Parmesan.
One kind word can warm three winter months.
— Japanese proverb
Spaghetti Squash Chowder
Serves 6–8
The slightly sweet spaghetti squash plays off brilliantly against the velvety, garlic-infused cream base. This is an amazing soup, easily my favorite way to enjoy spaghetti squash.
1 medium spaghetti squash
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 whole garlic head, cloves separated, peeled, and chopped
2 cups chicken broth or vegetable broth (pages 126–27)
¼ cup dry sherry or white wine
2 cups milk
1 medium russet (baking) potato, peeled and cut into 1-inch cubes
1 cup heavy whipping cream
Salt and freshly ground black pepper
1 Halve the squash, remove the seeds and fibers, and cut into quarters or sixths. Steam over boiling water until tender when pierced with a fork, about 30 minutes.
2 Meanwhile, melt the butter in the oil in a large saucepan over low heat. Add the garlic and cook until softened and fragrant, about 10 minutes. Do not let the garlic color. Stir in the broth and sherry. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
3 Stir in the milk and potato and adjust the heat as needed so the soup continues to simmer until the potato is completely tender, 30 to 45 minutes longer. Purée the soup in a blender. Return the mixture to the saucepan.
4 Using a fork, scrape the squash into a bowl and separate the strands with the fork to create “spaghetti.” Add to the saucepan along with the cream. Season to taste with salt and pepper. Simmer until heated through. Serve at once or hold overnight in the refrigerator to allow the flavor to develop even more. Reheat gently before serving.
Kitchen Note: Spaghetti squash