Text 16786, 85 rader
Skriven 2011-10-20 17:43:00 av Dave Drum (1:124/311)
Ärende: SFGATE 799
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin, Red Pepper & New Potato Soup
 Categories: Soups, Squash, Potatoes, Poultry, Greens
      Yield: 5 servings
 
      2 tb Olive oil
      2 cl Garlic; peeled, minced
      1 lg Onion; peeled, chopped
      2 c  Peeled, cubed pumpkin; 1"
           - dice
      6 sm Red new potatoes; halved
      6 lg Ripe tomatoes; peeled
           +=OR SUBSTITUTE=+
      2    (9 oz ea) cans tomatoes and
           +=AND=+
      4 tb Tomato paste
           +=PLUS=+
    1/2 c  Water
      2 c  Chicken broth
      2    Red bell peppers
      2    Yellow crookneck or patty
           - pan squash; chopped
      2 sm Green zucchini; chopped
           Salt
      1 bn Cleaned spinach; stems
           - removed, julienned
      2 tb Fresh parsley; chopped
      1 tb Fresh thyme; minced

MMMMM---------------------------TOASTS--------------------------------
     12 sl (1" thick)French bread
      4 cl Garlic; peeled
      4 tb Olive oil
 
  By Georgeanne Brennan, Chronicle contributor
  
  Even at the end of October, we can still have the last of
  summer's tomatoes, crookneck and zucchini squash and sweet
  red peppers, plus the pumpkins, new potatoes and young
  greens of fall. Combined together into a hearty soup that is
  spooned over thick, garlic-rubbed rounds of toasted French
  bread, they make a glutton's cornucopia.
  
  Heat the olive oil in a heavy-bottomed soup pot. Add the
  garlic and the onions and cook until translucent. Add the
  pumpkin cubes and the potatoes and cook 2 or 3 minutes,
  stirring to prevent sticking. Add the peeled tomatoes and
  cook 5 minutes, until the tomatoes begin to reduce a little
  in volume and thicken. Add the broth and reduce the heat to
  low.
  
  Roast the whole red peppers by putting them on the grill or
  under the broiler until they blister. Remove from heat and
  place in plastic bag to set for several minutes. Remove from
  bag and slip the skins off and remove the stem and seeds.
  Cut into slivers, 1/4-inch wide. Set aside.
  
  Let the pumpkin and potatoes simmer for 25 to 30 minutes
  until they are tender. Add the squash and zucchini, increase
  the heat to medium, and cook another 10 minutes. While the
  squash is cooking, prepare the toasts. Put the bread slices
  on a cookie sheet, drizzle them with the olive oil and toast
  in a 400 degrees oven for 10 minutes. Rub the toasts with
  garlic. Keep warm until ready to serve the soup. When the
  squash has cooked for 10 minutes, add the spinach and cook
  for 2 or 3 minutes. Stir in the roasted red peppers. Sample
  the soup for salt and adjust according to your taste. Add
  the parsley and thyme and serve. To serve, put a toast in
  the bottom of each person's soup bowl, and ladle soup over
  it. The remaining toasts are served separately.
  
  Serves 4-6.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 05 November 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Remember, Murphy is out there .... waiting.
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