15
May
11

Roasted Cauliflower and Queensland Blue Squash Soup

Roasted Cauliflower and Queensland Blue Squash Soup

by Eric Christensen

While looking for a new use for some of the Queensland Blue Squash left over from last fall’s harvest, my wife came upon this recipe for Roasted Cauliflower and Queensland Blue Squash Soup.

Steaming hot, garnished, and ready to eat.

It comes from Chef Suzy Crofton of the Crofton on Wells restaurant in Chicago.

Chef Suzy Crofton.

In order to keep faithfully to the recipe, we had to search the Internet to find a place to buy the Shagbark Hickory Syrup. It was well worth the effort.

Shagbark Hickory Syrup.

Just in case the link fails to work, here is a copy of the recipe:

◊   ◊   ◊   ◊   ◊

Roasted Cauliflower and Queensland Blue Squash

Recipe from Chef Suzy Crofton, Crofton on Wells

Serves Four

  • 1 head cauliflower—broken into six sections
  • One Queensland Blue squash
  • One onion—sliced
  • 3 cups chicken stock (or vegetable stock, which is what we prefer)
  • 1/4 cup buttermilk
  • 1/4 cup heavy cream
  • Sel de fleur
  • White pepper
  • Pure olive oil
  • hickory crème fraîche (follows)
  • Minced chives

Place the cauliflower in a roasting pan and drizzle a little olive oil over it to facilitate the roasting. Place pan in a 400-degree oven and let roast for about 30 minutes until medium brown. Shake pan every ten minutes. Take the squash and cut it in half horizontally. Scoop out seeds and place cut side down on a baking sheet (with Silpat®). Cook at 350 for an hour. When cooked, remove orange flesh and set aside.

In a medium size saucepan sweat sliced onion in a tbsp. of olive oil. Add cauliflower, and cover with chicken stock, approximately 2 cups. Bring to a boil and let simmer for ten minutes. Remove from heat and puree along with squash with a blending stick or in a blender.

You can chill the base at this point or finish it for serving. To finish bring the cream and buttermilk to a boil and whisk in the soup base along with some chicken stock to thin the soup. Bring to boil, whisking constantly. Season with salt and pepper to taste. Ladle into heated soup bowls and garnish with chopped chives and a swirl of crème fraîche.

Shagbark Hickory Crème Fraîche

  • 1/2 cup crème fraîche
  • 1/8 cup apple cider vinegar
  • 3 tbsp shagbark hickory syrup (or maple syrup if you prefer)
  • 1/4 tsp. Salt
  • 1/4 tsp. white pepper

Whisk ingredients together and chill until ready to use. If the crème has solidified stir with a spoon before swirling onto soup.

◊   ◊   ◊   ◊   ◊

It has been a perfect hearty meal on some of these evenings that have been chilled by late  spring snowstorms.

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