How To make Tomatillo Squash Bisque
2 tb Vegetable or olive oil
2 tb Butter or margarine
2 Garlic cloves; fine chopped
2 md Onions; coarsely chopped
6 md Summer squash; chopped
or coarsely grated 1 Anaheim chile; roasted
:
peeled, seeded & chopped 1 Jalapeno chile
seeded and chopped 6 Tomatillos; chopped
6 c Chicken broth
5 Corn tortillas
1 1/2 tb Fresh lime juice
1/3 c Chopped cilantro leaves
Salt and pepper :
OPTIONAL GARNISHES----------------------------- Sour cream Tortilla chips; crumbled Cilantro leaves In a large saucepan, heat oil and butter. Add garlic and onions; saute until softened. Add squash, chiles and tomatillos, stirring until coated and heated through. Add chicken broth; bring to a boil, then cover and simmer for about 20 minutes or until squash is tender. Tear or shred tortillas into pieces and add to soup mixture. Stir in lime juice and cilantro leaves. In a blender or food processor, blend soup in batches until pureed and smooth. Return to saucepan and heat through. Add salt and pepper to taste. Serve hot accompanied with a dollop of sour cream and a few crumbled tortilla chips and cilantro leaves. This is a thick soup; if you prefer it thinner, add more chicken broth. From 1993 "Shepherd's Garden Seeds Catalog," pg. 38.
How To make Tomatillo Squash Bisque's Videos
Make Drew Barrymore’s roasted poblano and tomatillo soup l GMA
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Tomatilla and Avocado Soup with fresh cilantro
This is a video of a recipe I made in a recent cooking class. The recipe is a tomatillo and avocado soup with fresh cilantro and a spot of cream. It's delicious, quick and super easy to make. Also, check out my other videos and my website keetoninthekitchen.com for more recipes, tips and ideas. Use the contact button on the website to set up your own cooking class with Shawn Keeton.
Butternut Squash Soup ????
Sharing with you a classic good soup that warms up my soul now that the wintery season is approaching us here in Sydney. Where are you from and what’s the weather like where you are? ❄️
Roasted Butternut Squash/Pumpkin Soup with Cheesy Croutons ????
• 1 large butternut squash/pumpkin or 2 small ones, halved
• 1 onion, quartered
• 1 garlic bulb
• 1/2 sprig of rosemary, removed from stem
• 1 cup veggie stock
• 1/2 - 1 cup heavy cream
• olive oil
• salt and pepper
Croutons ????
• 1 baguette, sliced thin
• parmesan, grated
Method:
1. Slice ~1cm/0.5inch from the top of your garlic bulb to expose the cloves. Place the butternut pumpkin, onion, garlic, rosemary into a baking dish. Drizzle with olive oil, sprinkle over salt and pepper, and bake at 200C/390F for 1 hour or until the vegetables are soft and tender.
2. Meanwhile, make your cheesy croutons. Drizzle olive oil over your sliced baguette and top generously with grated parmesan cheese (or any cheese you have on hand). Bake for roughly 15 mins or until crispy golden brown.
3. Once the vegetables are cooked, scoop out the butternut flesh and squeeze out the roasted garlic into a pot or blender with all the other roasted vegetables and herb.
4. Add stock and cream together with the vegetables (adjust the amount of liquid to your desired soup consistency). Either with a stick blender or your normal blender, blend the mixture til smooth. Season with salt and pepper to taste. Serve with croutons.
#pumpkinsoup #pumpkin #butternutsquash #butternutsquashsoup #croutons #homecafe #roastedgarlic #instafood #sydneyfood #asmr #asmrfood
Roasted butternut squash soup with pork tenderloin recipe
Steve cooks one of his favorite fall/ Autumn soups, served with pork tenderloin and Parmesan crisp
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Music Composed & Performed by Steven Dolby
tomatillo salsa canning tutorial (recipe in description )
tomatillo Salsa recipe ( green salsa verde) from the Ball guide to preserving book. this makes 3 pints can vary though
5 1/2 C. chopped tomatillos (about 2 pounds)
1C. chopped green chili peppers
1C. chopped onion
4 cloves minced garlic
2TBSP minced cilantro
2 tsp cumin
1/2 tsp canning salt
1/2 tsp red pepper
1/2 C. vinegar 5% acidity
1/4 C. lime juice.
bring to a boil, reduce to simmer and cook 10 minutes (180 degrees). ladle hot salsa into hot jars to 1/2 head space remove bubbles, clean rim of jar, center lid, and tighten finger tight.
in water bath canner lower rack making sure water covers your jars 1 above the top. bring to a full rolling boil. then set timer for 15 minutes, once finished, remove lid turn off heat and rest 5 minutes before removing jars. after time is finished. remove jars onto a towel and leave sit untouched for 12 hours or over night.
Classic Spanish Lentil Stew | One of Spain´s Most Iconic Dishes
EPISODE 633 - How to Make a Classic Spanish Lentil Stew | A Classic & Timeless Recipe
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