Best Moosewood Vegetable Soup Recipes

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MOOSEWOOD'S BUTTERNUT SQUASH SOUP WITH SAGE



Moosewood's Butternut Squash Soup With Sage image

This golden soup has a tantalizing aroma and a light crunch from the sage leaves. From the Moosewood Restaurant in New York

Provided by TishT

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
3 lbs butternut squash
6 garlic cloves, unpeeled
2 large Spanish onions, peeled and quartered
1/4 cup water
3 cups apple juice or 3 cups vegetable stock
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1 teaspoon salt
pepper
2 teaspoons butter
20 fresh sage leaves, sliced on the diagonal

Steps:

  • Preheat the oven to 400°F.
  • Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places with a knife, and scoop out the seeds with a spoon.
  • Brush the cut surfaces with about a tablespoon of the olive oil.
  • Put the garlic inside the squash cavities and place halves in the pan cut side down.
  • Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover with aluminum foil, and bake for 50 minutes.
  • Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
  • When the squash is cooled enough to handle, scoop out the flesh.
  • Squeeze the garlic cloves out of their skins and discard the skins.
  • In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead - chill here - and when ready go to the next direction).
  • Pour the soup into a pot and heat gently.
  • In a small skillet, melt the butter and saute the sage leaves until dark and curled.
  • Garnish each bowl of soup with the sage leaves.

SIMPLE GARLIC BROTH (MOOSEWOOD)



Simple Garlic Broth (Moosewood) image

From Moosewood Restaurant Cooks at Home. Says that this is a great start to many different kinds of soup, as well as great for cooking rice and potatoes. The recipe says that the broth will keep in the fridge for about a week and freezes well. Yield and cooking times are estimates.

Provided by VegSocialWorker

Categories     Stocks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 cups vegetable stock or 8 cups water, and two cubes of buillon
1 -2 head garlic, minced
2 tablespoons olive oil
1/2 teaspoon paprika
1 sprig fresh sage
1 sprig fresh thyme
3 sprigs fresh parsley
salt & fresh ground pepper

Steps:

  • Bring the stock or water to boil in a large covered pot.
  • In a soup pot on low heat, gently saute the garlic in the olive oil until golden, taking care not to let it brown.
  • Add boiling stock and stir in the paprika.
  • Tie the sage, thyme, and parsley into a little bundle with a sting and add it to the pot.
  • Bring the broth to a boil and simmer for 10-15 minutes, up to 30 minutes for a more intense flavor.
  • Remove the bouquet and season with salt and pepper.

Nutrition Facts : Calories 83, Fat 6.9, SaturatedFat 0.9, Sodium 3.2, Carbohydrate 5.2, Fiber 0.4, Sugar 0.2, Protein 1

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