Leaves are turning and a chill is in the air. Time to enjoy a heart-warming soup.
Recipe: Butternut Squash Soup
Wine Pairing: Korbel Brut Champagne
Kendall-Jackson celebrates the tomato season every year with their annual Heirloom Tomato Festival. This year the festival is on September 28, 2013 and will showcase more than 175 varieties of heirloom tomatoes, a chef competition, and of course, tomato-inspired dishes.
Recipes from Circulon Cooks ~ Pumpkin, Ginger and Toasted Macadamia Soup By Sally James
Photography by Horticulture Australia Limited
This is what I call my "healthy indulgent soup", using macadamias rather than cream to bring a delicious rich creaminess. Just a touch of nutty texture, and the sweetness of macadamias and apples. If you can find the Australian nuts, all the better, as the nut from its native terroir has a more subtle soft crunch!
1. Heat oil in a heavy based large saucepan, add the macadamias, onion and ginger, and saute over medium heat for 2-3 minutes or until golden.
2. Add the pumpkin (or squash) and apple and cook 1-2 minutes further, then pour in the stock. Cover and cook for 15-20 minutes or until pumpkin is soft.
3. Tip off some of the liquid, and reserve, then puree the remainder using an immersion blender or in a blender until smooth and creamy. Add more of the cooking liquid to bring to desired consistency.
Reheat and serve in bowls scattered with extra macadamias.
Chef :Josh Silvers
Melt butter & sauté first five ingredients and sweat, then add garlic cook 2 min. add pastas & flambé, add wine, oysters + the juice, cook 2 min. add cream & water, bring to a simmer, add tarragon cook 10 to 15 min, season with S&P, and Tabasco to taste,
Pour in to a warm bowel, top with parsley and serve