I’m loving Butternut
squash, and tonight I decided to try a variation of a very recent BN squash
soup I prepared. As before, I used
a sweet potato and carrots to compliment the squash, but substituted smoked
salmon for the pear, and served the soup with a garnish of asparagus, smoked
salmon, and fresh Dill. The
result…a totally different aroma and flavor.
INGREDIENTS:
Butternut squash, peeled
and cut into 1’ cubes
Sweet potato. peeled and
cut into 1’ cubes
Carrot, peeled and cut
into small pieces
Smoked salmon, coarsely
chopped
Chicken broth
Olive oil
Butter
Garlic and green onion
Red pepper flakes
Fresh Dill
Asparagus, cooked for 2
minutes in microwave and cut into ½’ pieces
Fresh Dill
Salt and pepper to taste
PROCESS:
Cook the garlic and
onion in olive oil until soft – about 5 minutes – then add the vegetables and
continue cooking over med-high heat for another 5-10 minutes. Add the seasoning and enough broth and
to cover the veggies, bring to a boil, cover and continue cooking over low heat
until the veggies are soft. Add
the smoked salmon and cook for another 4-5 minutes. Then puree with an immiscible blender or transfer to food
processor.
I used a package of
thinly sliced smoked salmon, saving a small amount to use as a garnish along
with the asparagus.
Place the stalks of
asparagus in a shallow dish with about 1 tablespoon of water, cover with plate
or plastic wrap and nuke for about 1-½ minutes. Cut and add to the soup as garnish.
COMMENT:
Modesty prevents me from
writing what I really think of this dish…so I will just call it a 10 and leave
it at that. However P says it is a
25…she can say that. The smoked
salmon, asparagus, and dill were made for one another.
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