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| October Bean And Butternut Squash Soup With Parmigiano And Recipe |
Category: Ethnic / American
Rating:
N/A
Servings: 4
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Ingredients
1 cup borlotti; or october beans
1/4 teaspoon black peppercorns
1 sprig fresh thyme
4 parsley sprigs
1 bay leaf
2 tablespoon olive oil
3/4 cup sliced onions
3/4 cup sliced celery
3/4 cup sliced leek; white and light green par
4 cup butternut squash; peeled and diced or pumpk
10 fresh sage leaves; minced
1 teaspoon minced garlic
1 teaspoon kosher salt
2 oz prosciutto; finely diced, optional
1 freshly ground black pepper
1/4 cup shredded parmigiano reggiano cheese
Cooking Directions:
1. Soak the beans in water overnight or at least 6 hours.
2. Make an herb bundle: in a small piece of clean cheesecloth, place the peppercorns, thyme, parsely and bay leaf. Close the bundle by tying with a piece of kitchen twine.
3. Heat the olive oil over a medium flame in a 3-quart saucepan, and add the onions, celery, leeks, squash, bay leaf, sage and garlic. Cook for 10 minutes until the vegetables are softened and lightly browned. Add the beans and 8 cups water.
4. Bring to a boil, lower the heat and gently simmer, covered, for 1 1/2 hours. Season with the salt and cook for an additional 30 minutes, or until the beans are tender.
5. To serve: Discard the herb bundle, add the prosciutto, if using, and simmer 3-5 minutes until cooked. Season with freshly ground black pepper to your taste. Pour the soup into warm bowls and garnish with the grated Parmigiano. Yield: 4 servings To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95
Busted by Barb on 2/20/98
NOTES : October Bean and Butternut Squash Soup with Parmigiano and Prosciutto
Recipe by: Union Square Cafe
good,morning,american
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