| Level: | Intermediate |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 8 to 12 servings |
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
Instructions
- To serve the Harlequin Soup:
- Ladle some of each soup into its own pitcher. Pour both soups simultaneously into each of 6 bowls, creating a swirled almost yin-yang like appearance.
- Garnish with chives and serve hot.
- Cut the broccoli florets from the stems. Peel the tough outer skin from the stems and trim off the fibrous ends. Cut the stems lengthwise into slices about 1/2-inch thick and then crosswise into 1/2-inch pieces.
- Heat the olive oil and butter in a soup pot over medium-high heat until hot. Add the garlic and cook until light brown. Add the onion and celery, lower the heat to medium, and season with salt and pepper. Cook the vegetables slowly until tender, about 10 minutes. Regulate the heat so the vegetables cook without taking on color.
- Add the thyme and stir. Add the broccoli stems, stock, and salt and pepper, to taste, and bring to a boil. Cook, uncovered, for about 3 minutes. Add the florets and continue to cook until very tender, about 5 minutes more.
- Puree the soup in a blender in small batches. Add some of the spinach and some of the lemon zest to each batch and then puree it. (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)
- Return the soup to the pan and reheat over gentle heat. Stir in the cream. Taste and adjust the seasoning with salt and pepper. Keep warm.
- To serve:
- 1/4 cup mascarpone cheese, optional
- 2 tablespoons toasted pumpkin seeds, optional
- Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
- Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.
- To serve:
- Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.
- Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.
- Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
- Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
- Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
- Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.
- Variation for Smoky Butternut Squash: Cook the prepared squash on a baking sheet in a covered grill with soaked chips to give a slightly smoky taste. Substitute in any of the recipes that call for roasted squash. If cooking kabocha, acorn, or other difficult-to-peel squash, cut in half, scoop out the seeds, and rub the insides and cut edges with the vinegar/molasses mixture. Place on a baking sheet, cut sides up, and roast at 400 degrees F until tender. Scoop out and puree.
- Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
- Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
- Taste your chili powder before adding and, if spicy and hot, cut back the amount. California chilies are almost sweet, not hot.
Reviews
Had to try this after seeing Michael’s show. An extreme amount of prep involved, but so worth it. Did not make the spice blend as called for with the squash soup, but rather added ground cinnamon, ginger, nutmeg, and cayenne to taste. Also added extra cream or half & half to each recipe as called for, so the end colors were muted and harmonized beautifully. This was a smashing success for a first course Valentine’s Day themed dinner! Gr8Cook
My husband and I made this together. He cooks a lot but I am a rookie. There were a lot of steps involved but we found this soup to be delicious!!! The flavors together were excellent. We made homemade croutons to go on top! very yummy!
served this for thanksgiving first course, explaining to both sides of family that the two different soups represented the “blending” of two families (michael had made this for an engagement party); very fitting!
I did find it was key to pour the soups simultaneously, so that they remained separate, but blended in the middle in cool patterns.
The flavors together were just fabulous, and even those at the table who claimed not to like one flavor or the other liked these two together.
Thx Michael!!
each soup individually was very nice but the two put together creates a disgusting visual (like if you are carying it from the kitchen to the table, it runs
and is a mess). why not serve two demitasse cups on a large plate?
and is a mess). why not serve two demitasse cups on a large plate?
First time I tried these recipies, I actually served them separately because when combined, they did end up mixing together and making a not-so-appetizing color. I made it again, but reduced the amount of chicken stock by 1/2 cup for each soup recipe. Also, I didn’t add the salt until the last step just because of the lower amount of liquid – I didn’t want it to end up being too salty. Hope this helps.
Ok so I made this for a family get together and it tasted great in all but the color was a drag and way to make it better?
I’ve made this soup for a 7 course dinner. It was a lot of work but it could all be done ahead, so serving it was a breeze. I wanted small portions so I served the soup in coffee cups.
It makes for a beautiful presentation and all guests loved it!
It makes for a beautiful presentation and all guests loved it!
Wow turned out just great. Everyone loved it.