Published February 21, 2007 at midnight
I am totally addicted to the creamy Crab and Butternut Squash soup at Whole Foods. Can you get the recipe? - Sharee Brend
Although we've gone back to the well a lot, Cathy Cochran-Lewis, marketing director/ coordinator for the Rocky Mountain region of Whole Foods, has been incredibly helpful. The recipe has been broken down into a manageable size and has an unexpected sweetness.
Please send restaurant recipe requests to Marty Meitus, food editor, 101 W. Colfax, Denver, CO 80202 or Meitusm@Rocky MountainNews.com.
Whole Foods Market Butternut Squash and Crab Bisque
Yield: About 4 quarts
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 to 2 pounds butternut squash, peeled and cubed
1 large yellow onion, diced
1 cup fresh carrots, diced
1 cup fresh celery, diced
1 quart chicken broth
4 large cloves garlic, roasted (see note)
1 tablespoon fresh sage leaves, finely chopped
1 cup heavy cream
8 ounces crab claw meat
Salt and pepper, to taste
• Prepare roasted garlic.
• In a large (at least 5 quart) soup pot over medium heat, add the butter and olive oil.
• Once butter is melted, add squash, onions, carrots, celery and garlic. Sauté 5 minutes.
• Add 3 cups of broth, reserving the rest.
• Cover pot and simmer until squash is very tender (about one hour).
• Add the cream and puree the mixture with a stick blender until very smooth (or blend in batches in blender and return to pan).
• Thin with remaining broth if needed.
• Fold in the crab meat and sage. Season with salt and pepper and serve.
Editor's note:To roast garlic, remove papery skin, place in pan and drizzle with olive oil and a little water; seal with aluminum foil and roast in 400 degree oven for 40 minutes. Squeeze from skins after roasting.
Nutritional information per cup: 217 cal., 15 g fat (7 g sat.), 43 mg chol., 12 g carb., 623 mg sodium, 1 g fiber, 10 g pro.
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