Another great food week with brussel sprouts on the stalk!
This week I made a curried butternut squash soup with cilantro oil and creme fraiche.
The recipe was adopted from Deborah Madison's Greens Cookbook. The soup starts with simple vegetable stock made from carrots, zucchini, celery, onion, potato, parsley and curry spices (cinnamon, clove, garlic, coriander, cumin and cardamom). Cook everything together and then strain the stock. For the soup, saute onion, and cubed butternut squash until tender. Next add ground curry spices (cumin, coriander, mustard seeds, cardamom, cinnamon, turmeric, and cayenne pepper) with fresh garlic and ginger. Continue to cook until the spices become fragrant. Then add the soup stock and simmer until all the flavors come together. Finally, puree the soup in batches until smooth.
For the cilantro oil, quickly blanch the cilantro in boiling water and shock in an ice bath to preserve the color. Then puree until smooth with a neutral flavored olive oil. Add a pinch of salt.
For the creme fraiche, bring whole milk or half and half to a simmer, take off the heat and once its returned to room temperature mix in some cultured buttermilk. Let the mixture stand, covered for a day or until the desired thickness is achieved.
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