Text 34815, 85 rader
Skriven 2013-03-14 22:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Pea soup
================
-=> Quoting Dave Drum to Dale Shipp <=-

 DS> Our pea soup is usually thick enough that you can stand a spoon up

 DD> I seem to remember Ian referring to those as a "potage"
 DD> rather than a "soup".

French soups tend to be either thin, clear consommes or thick
potages and rarely broths with chunky bits as we are used to. When
they are the chunks are quite large so the dish is more like what
we would call a stew.

And the French have dozens of specific labels for particular styles
of soups and stews, just like the Inuit allegedly have 50 names for
snow.

Not remotely French:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Butternut Squash Soup With Star Anise And Ginger Shrimp
Categories: Soups, Shrimp, Chicken, Spice
  Servings: 8

     32 md shrimp in shell, peeled,
           deveined,leaving tail and
           first segment of
           shell intact
      1 TB finely grated peeled fresh
           ginger
    2/3 c  chopped shallot
      1    garlic clove, thinly sliced
      3    whole star anise
      2 TB unsalted butter
  1 3/4 lb butternut squash, peeled,
           seeded, and cut into
    1/2    -inch pieces (5 cups)
      4 c  chicken stock or broth
      2 c  water
    1/4 ts salt
      1 TB vegetable oil
           fresh cilantro sprigs

Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes
(do not marinate any longer or enzymes from ginger will begin to
cook shrimp).

Make soup while shrimp marinate:

Cook shallot, garlic, and anise in butter in a 3-quart heavy
saucepan over moderate heat, stirring, until shallot is softened,
about 5 minutes. Add squash, stock, and water and simmer, uncovered,
until squash is very tender, about 20 minutes. Remove star anise.

Puree soup in 2 batches in a blender (use caution when blending hot
liquids) until very smooth, about 1 minute per batch, then transfer
to cleaned pan and keep warm, covered.

Sprinkle marinated shrimp with salt. Heat oil in a 12-inch nonstick
skillet over moderately high heat until hot but not smoking, then
saute shrimp in 2 batches, stirring, until just cooked through,
about 3 minutes per batch, transferring to paper towels.

Bring soup to a simmer and season with salt and pepper. Divide among
8 shallow soup bowls and mound 4 shrimp in each bowl.

Cooks' note: Soup (without shrimp) can be made 3 days ahead and
chilled, covered. If making soup ahead, begin marinating shrimp
about 40 minutes before serving.

Adapted from: Gourmet Magazine, December 2002

From: Simon Bao
 
MMMMM-------------------------------------------------


YK Jim


... There's gourmets, gourmands & then there's people who eat packet soup.

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