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Harlequin Soup

Harlequin Soup

Ingredients:

  • 1 recipe Very Green Broccoli Soup
  • 1 recipe Roasted Butternut Squash Soup
  • Fresh chives, finely sliced
  • 1 1/2 pounds broccoli
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 tablespoons minced garlic
  • 1 cup (1/4-inch) diced onion
  • 1/2 cup (1/4-inch) diced celery
  • Gray salt and freshly ground black pepper
  • 2 teaspoons finely chopped fresh thyme leaves
  • 5 cups chicken stock or canned low-salt chicken broth
  • 2 cups packed spinach
  • 2 teaspoons freshly grated lemon zest
  • 1 cup heavy cream or buttermilk (if using buttermilk, cut the lemon zest in half)
  • For the soup:
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup (1/4-inch) diced onion
  • 1/4 cup (1/4-inch) diced celery
  • 1/4 cup (1/4-inch) diced carrot
  • 1 cinnamon stick
  • Sea salt, preferably gray salt and freshly ground black pepper
  • About 4 cups chicken stock or canned low-salt chicken broth
  • 1/2 teaspoon ground toasted coriander, optional
  • 1 1/2 cups Roasted Winter Squash recipe
  • 1/2 cup half-and-half, optional
  • About 3 pounds butternut squash (preferably 1 large squash)
  • 1/2 cup (1 stick) unsalted butter
  • 2 tablespoons finely chopped fresh sage leaves
  • 2 tablespoons granulated sugar
  • 1/4 cup balsamic vinegar
  • 1/4 cup dark unsulfured molasses
  • 2 teaspoons Toasted Spice Rub, recipe follows
  • 1/4 cup fennel seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon peppercorns
  • 1 1/2 teaspoons red pepper flakes
  • 1/4 cup (1-ounce) pure California chili powder
  • 2 tablespoons kosher salt
  • 2 tablespoons ground cinnamon

Ingredients:1 recipe Very Green Broccoli Soup1 recipe Roasted Butternut Squash SoupFresh chives, finely sliced1 1/2 pounds broccoli2 tablespoons extra-virgin olive oil1 tablespoon unsalted butter2 tablespoons minced garlic1 cup (1/4-inch) diced onion1/2 cup (1/4-inch) diced celeryGray salt and freshly ground black pepper2 teaspoons finely chopped fresh thyme leaves5 cups chicken stock or canned low-salt chicken broth2…
Ingredients:

  • 1 recipe Very Green Broccoli Soup
  • 1 recipe Roasted Butternut Squash Soup
  • Fresh chives, finely sliced
  • 1 1/2 pounds broccoli
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 tablespoons minced garlic
  • 1 cup (1/4-inch) diced onion
  • 1/2 cup (1/4-inch) diced celery
  • Gray salt and freshly ground black pepper
  • 2 teaspoons finely chopped fresh thyme leaves
  • 5 cups chicken stock or canned low-salt chicken broth
  • 2 cups packed spinach
  • 2 teaspoons freshly grated lemon zest
  • 1 cup heavy cream or buttermilk (if using buttermilk, cut the lemon zest in half)
  • For the soup:
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup (1/4-inch) diced onion
  • 1/4 cup (1/4-inch) diced celery
  • 1/4 cup (1/4-inch) diced carrot
  • 1 cinnamon stick
  • Sea salt, preferably gray salt and freshly ground black pepper
  • About 4 cups chicken stock or canned low-salt chicken broth
  • 1/2 teaspoon ground toasted coriander, optional
  • 1 1/2 cups Roasted Winter Squash recipe
  • 1/2 cup half-and-half, optional
  • About 3 pounds butternut squash (preferably 1 large squash)
  • 1/2 cup (1 stick) unsalted butter
  • 2 tablespoons finely chopped fresh sage leaves
  • 2 tablespoons granulated sugar
  • 1/4 cup balsamic vinegar
  • 1/4 cup dark unsulfured molasses
  • 2 teaspoons Toasted Spice Rub, recipe follows
  • 1/4 cup fennel seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon peppercorns
  • 1 1/2 teaspoons red pepper flakes
  • 1/4 cup (1-ounce) pure California chili powder
  • 2 tablespoons kosher salt
  • 2 tablespoons ground cinnamon

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