TSCDIST_PressureCooker manual 7/20/07 11:29 AM Page 27
Savory Squash Soup
6 Servings
INGREDIENTS
2 butternut squash (about 3 3/4 pounds)
1 acorn squash (about 1 3/4 pounds)
6 tablespoons unsalted butter
1 white onion (about 4 ounces), peeled, trimmed, and finely diced 1/2 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper 1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
4 cups homemade chicken or vegetable stock, or
1 sprig of fresh rosemary
Garnish:
1 recipe Cranberry Relish (page 28)
1 recipe Cardamom Cream (page 29)
1/2 recipe Spiced Caramelized Pecans (page 30) 4 tablespoons pumpkin seed oil
METHOD
1Cut squash in half and discard seeds.
2Cut off outside peeling from squash and cut into
3Place all soup ingredients, except cream, in cooking pot.
4Select Soup function, and set timer for 20 minutes.
5When cook cycle is complete and all pressure has been released, remove lid and discard the rosemary sprig.
6Using an immersion blender with a stainless steel wand, pureé soup on lowest setting while adding cream.
7To serve, ladle soup into heated bowls. Place a tablespoon of Cranberry Relish in center; top with a dollop of Cardamom Cream; then sprinkle with chopped pecans. Drizzle pumpkin seed oil over soup.
Recipe courtesy Wolfgang Puck Pizza, Pasta, and More!,
Random House, 2000
Cranberry Relish
Makes 1 1/3 Cups
INGREDIENTS
2 cups fresh cranberries 1/2 cup sugar
1/2 cup verjus or 3 tablespoons lemon juice
METHOD
1In small saucepan, combine all ingredients. Bring to a boil, and then lower to a simmer. Continue to cook until the mixture is thick and berries are glazed. Allow to cool.
2Transfer to a covered container and refrigerate until needed.
Note: Relish will keep up to 2 weeks, refrigerated.
Recipe courtesy Wolfgang Puck Pizza, Pasta, and More!, Random House, 2000
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