Soup Nite: December 2007

HOT-AND-SOUR PUMPKIN SOUP
from Stephanie

Ingredients:

• 1 large onion, coarsely chopped


• 1 tablespoon chopped garlic


• 1 tablespoon chopped peeled fresh ginger


• 3 tablespoons vegetable oil


• 1 (3-lb) sugar or cheese pumpkin, peeled, seeded, and cut into 1-inch cubes (6 cups)


• 1 cup dry white wine2 qt chicken stock, or 1 qt canned chicken broth and 1 qt water


• 6 lemongrass stalks (bottom 5 inches only), coarsely chopped


• 1 (1-inch) piece galangal (thawed if frozen), peeled and coarsely chopped (find at an Asian market)


• 3 to 5 fresh (1 1/2-inch) Thai chiles or 2 fresh jalapeño chiles, trimmed and coarsely chopped (seed chiles if a milder flavor is desired)


• 4 kaffir lime leaves (fresh or frozen)


• 1/3 cup fresh lime juice


• 1/4 cup Asian fish sauce


• 1 tablespoon sugar

Directions:
Cook onion, garlic, and ginger in 1 tablespoon oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until onion is softened, about 4 minutes. Add pumpkin and wine and boil, uncovered, until wine is reduced by about half, about 5 minutes. Stir in stock and simmer, covered, until pumpkin is tender, about 20 minutes.Heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté lemongrass, galangal, and chiles to taste, stirring, until lightly browned, about 1 minute. Remove from heat.Purée pumpkin mixture in batches (use caution when blending hot liquids) and return to pot. Stir in lemongrass mixture, lime leaves, lime juice, fish sauce, and sugar. Simmer, uncovered, 20 minutes. Pour soup through a sieve, discarding solids, and season well with salt and pepper.
Cooks' note: Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered.

Gourmet Girls' Review: This soup ROCKS! It is delicious!! I know Steph labored over the pumpkin, maybe this could be done w/ canned pumpkin puree?


CHEDDAR-CAULIFLOWER SOUP
from Robyn, courtesy Williams-Sonoma

Ingredients:

• 2 Tbs. olive oil


• 1 yellow onion, diced


• 1 head cauliflower, about 2 1/2 lb., cut into florets


• 5 cups low-sodium chicken broth


• 2 cups heavy cream


• 2 tsp. kosher salt, plus more, to taste


• Freshly ground pepper, to taste


• 8 oz. white cheddar cheese, shredded*


• Toasted crusty bread for serving

Directions:
In a large Dutch oven over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until tender, 5 to 7 minutes. Add the cauliflower and cook, stirring occasionally, until light golden brown, about 5 minutes. Add the broth, cream, the 2 tsp. salt and pepper and bring to a boil. Reduce the heat to low and simmer until the cauliflower is easily pierced with a fork, about 10 minutes. Using an immersion blender, blend the soup to a fine puree, 3 to 5 minutes. Add the cheese and stir until melted and well combined with the soup. Adjust the seasonings with salt and pepper. Ladle the soup into individual bowls and serve immediately with toasted bread. Serves 6 to 8.

Gourmet Girls' Review: This soup ROCKS, too! Very rich, but very delicious, and EASY to make. The key might be the cheese - Robyn is a huge loyalist to Seattle's own Beecher's Flagship*, but surely any rockin' white cheddar will do. They sell huge blocks of Beechers at Costco in the Seattle area.

GORGEOUS SALAD
from April

The beauty of gourmet night is that even though it's "soup night", there's always the liberty change it up. And thank God April did - a 3rd soup would have been TOO MUCH! April brought a lovely salad with:

• spinach


• avocado


• pine nuts


• raspberry vinaigrette