After hot summer days are gone it is time to replace cold soups with excellent warm soups.
In fine, warm and fragrant soup that keeps us warm, comforting, helping establish inner balance and lubricate our metabolism, are also some of the following ingredients: oil, onion, garlic, pepper, parsley, celery, potatoes, or foods that you use for thickeners, cream, sweet or sour, bacon, cheese with mold or Parmesan, stock based on meat, fish or vegetables, as an alternative to wine broth, beer, even yogurt, fruit and vegetable juices, vinegar to intensify the flavor, wine, sherry, lemon juice, ginger, curry, dill, lemon grass, mint and many other foods.
EGZOTIC FALL SQUASH
50 grams of squash (roasted)
3 medium potatoes
2 cloves of garlic
5-7 dg butter
1 tea spoon of flour
8 dl of coconut milk
3 dl water
3 cl cream
5 dg Parmesan
few drops of pumpkin seed oil
1. Clean, dice squash and roast it (in oven 15 min on 200).
2. Meanwhile clean other vegetables (potatoes, carrots, garlic) and slice in medium big slices.
3. Melt butter and put fry the vegetable on high fire around 10 min, then remove them all on one side of the pot and in empty part put a spoon on flour mixed with butter (what left from vegetables) and let it fry for 1 minutes. Don’t let it burn.
4. Pour the cold milk and stir a hand whisk to get a pretty equal mix without lumps, then add milk, water and cream as well as roasted squash from the oven.
5. Boil for another 15 minutes,then close the fire and add pumpkin oil, nutmeg, salt and pepper to taste.
6. When it cools down put in blender and mix it. Serve it and top it with Parmesan cheese.
Tips: If you can not bake a squash, then fry it on pan as the rest of the vegetables.
The finest selections of thick soup can have a flavors very different depending of herbs (parsley, bay leaves and thyme) or stock we use. Each can individually ad other tips of herbs but any of the squash soup is irresistible.
If you want finer thick soup, chopped ingredients once again squeezed through a fine strainer or kitchen strainer.
To prepare the vegetable stock, use water from cooking potatoes or one that is left of blanching vegetables.
For an excellent thick soup, you’ll benefit from the foundation of meat, fish or vegetable.
Preparation of thick soups often starts with roux (browned flour on oil or butter) and the finely chopped vegetables (mostly onions, carrots and celery), which gives the soup after density. In some cases to the soup is added a teaspoon of flour and the ingredients (carrots, onions) are cooked together with potatoes to give a soup required density.
Thick soups prepare slowly over low heat, until all the ingredients are not linked.
Contributions to the thick soup, as decorative items can be dried garlic bread, cheese, deep fried vegetables (pumpkins, carrots). They are not necessary, but will serve as a decorative accessory.