Wednesday, December 17, 2008

soup beautiful soup

Margaret was one of the first chefs at CAPERS back in the early '90s. Her tenure was cut short when her husband, the scientist, was transfered back East. Her legend lives on in the fabulous recipes she created. She was an artist by training and had great food sensibility............her creations such as: the Aunt Pat, Margaret's Favorite, vegetarian black bean buriitos, tomato carrot rosemary soup, lemon tea bread and many others were favorites of our customers too. This seasonally appropriate soup was one of the many Margaret developed for the CAPERS cafe. I found it as I was going through some things and made it up this week. With the temperature in the 20's and the wind whipping about it seemed a perfect thing to make to warm up.

Butternut Squash Soup
2 c carrots
1c onions
1 c celery
1/2# peeled butternut squash
coarse chop all of the above
5 c chicken stock
3 apple peels
3 T butter

Melt butter, add carrots, onions, celery. Salt, pepper & thyme to taste. Cover and saute on low heat until translucent. Add chicken stock and bring to a boil. Add butternut squash and apple peel. Simmer until squash is tender. Remove apple peel. Puree in batches in the food processor. Return puree to soup pot and finish with stock. Add curry powder or half and half to taste [optional]. Garnish with creme fraiche and chopped chives. Note: I'd consider sauteeing a variety of sliced mushrooms with onion, garlic, salt, pepper, thyme, a pinch of red pepper flakes, some white wine and a finish of good balsamic vinegar. Stir this into the soup at the end and then garnish]. This mushroom saute was taught to me by former staff member Julie Brown. She was a baker and cook in the CAPERS kitchen for a couple of years back in the day. I've used this combination on crostini with lemon chevre, alongside a nice piece of pork or beef, and stirred into eggs.

As we continue adding to the blog we will be sharing the various recipes that were so popular in the CAPERS cafe for 23 years. We are working on testing them, cutting the serving sizes down and developing the instructions for execution from a mere list of ingredients.

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