Updated Friday, October 14th, 2011
Total Time: 40
Yield: 10-12 servings
The McClellands' holiday menu changes from year to year, but Thanksgiving always begins with a big pot of something seasonal and delicious. Here, a Butternut Citrus Soup -- a rich squash soup -- is poured around a small serving of sweet scallops and earthy mushrooms.
Read more about the Perfect Holiday Meal.
In a Dutch oven over medium heat, melt butter. Add squash, onions, garlic, ginger, salt, cinnamon, cumin, turmeric, and cayenne. Cook, stirring often, until onions soften and appear translucent, 6-8 minutes. Add stock (or broth), wine, cider, lime juice, and brown sugar. Stir, then cover the pot; reduce heat to medium-low, and let mixture simmer until squash is very tender, about 20 minutes. Remove from heat and stir in cream and Parmesan.
Using a standing or immersion blender, puree soup until smooth. (If using a standing blender, work in batches.) Pour mixture through a fine-mesh strainer to remove lumps. Taste and add more salt if you like.
To serve, arrange an equal portion of Sauteed Scallops & Mushrooms in the center of each bowl and pour soup around it. Garnish with a pinch of fresh herbs. Serve immediately.
Rinse scallops in cold water and pat dry with paper towels. Put in a bowl and refrigerate, uncovered.
Trim roots and green top of leek and discard. Slice remaining white part in half lengthwise and rinse thoroughly, then mince. Clean and trim mushrooms, then cut into strips about ¼-inch wide and 2 inches long.
In a large (14-inch) skillet over medium-high heat, warm butter and olive oil. When butter begins to brown, add leek and mushrooms. Increase heat to high and cook, stirring, until mushrooms begin to brown at the edges, about 6 minutes. Meanwhile, remove scallops from refrigerator and pat dry once more. Add scallops and garlic to the mushroom mixture and cook, stirring often, until scallops are just translucent in the center, about 3 minutes. Season with salt and pepper.
In this issue: Summer Off the Beaten Path
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