Butternut Squash Soup
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Cooking time: 45 minutes
for menu 30 to eating starter Cooking schedule: see below for menu instructions |
Sole is a delicate white, flat fish that cooks in minutes and really needs nothing more than a dash of butter and squirt of lemon to set it off perfectly. With such a light fish we can have a starter that is a bit sturdier, a luscious Butternut Squash soup. And to accompany the fish, a lovely Rice Florentine, made with either brown or Basmati rice.
Butternut Squash Soup Time: 30 minutes
Butternut squash makes a lovely, creamy soup with no cream and very little fat. A dollop of crème fraiche or sour cream to finish and you have the perfect autumn soup.
1 medium leek
1/2 butternut squash about 2 cups, cubed
2 cups chicken stock
1 tbs olive oil
pinch of nutmeg
1/2 tsp dried sage
1 tsp dried parsley
2 tbs crème fraiche, Greek Yogurt or sour cream
Peel butternut squash using potato/vegetable peeler. Cut it in half the long way (blossom to stem) and remove seeds. Cut half of the squash into small cubes, roughly 2 cups. Wrap the remainder in film and refrigerate. Clean and slice the leek. In medium sauce pan sauté leek in oil until transparent. Add squash, stock, sage and nutmeg. Heat to boiling, reduce heat and simmer 15 - 20 minutes, until squash is tender. Purée soup - either with blender or immersion blender. At this point you can add more stock if you prefer a thinner soup. Add parsley and gently reheat. To serve, ladle into soup plates or bowls, put dollop of crème fraiche in the center and serve.
Sautéed Sole with Butter and Lemon Time: 10 minutes
Served whole, the delicate fish flakes easily off the skeleton, which, normally, remains intact for easy removal once you've eaten one side of the fish. Finished with a bit of butter and lemon for accent, it will simply melt in your mouth.
2 whole sole, cleaned
1/3 cup flour
salt & pepper
1 lemon, quartered
3 tbs butter
Put the flour on a plate large enough for the fish to fit. Add salt & pepper to the flour and mix it together. Over medium-high heat melt half of the butter in a nonstick skillet large enough to hold both fish. Rinse fish and pat dry. When butter is sizzling dip both sides of fish (hold it by the tail) in flour and add to pan. Sauté a minute (or 2) on each side depending on size of fish. They cook very fast and if you are not careful when you take them by the tail to turn them over the skeleton will come away in your hand! When nicely browned and done remove to plates. Melt remaining butter in skillet and pour over each fish. Serve with 2 lemon quarters each, to squeeze over top.
Rice Florentine Time: 45 minutes
Florentine means 'cooked in the manner of Florence'. More simply, it means that there is spinach in the dish. A wonderful way to get this heart and eye healthy vegetable. This looks pretty in a clear glass baking dish if you have one.
8 oz, (250 gr) frozen spinach
1/2 cup brown rice quick-cooking, 20 minutes or less, or substitute Basmati
1 small onion or 1/2 large save the other half
1 tbs butter
1 cup chicken stock (or whatever your rice calls for)
1/2 tsp thyme
1/2 cup crème fraiche (4 oz)
1/2 cup grated Parmesan cheese
1/2 cup shredded cheese
Finely chop onion. In small saucepan over medium heat sauté onion in butter for 5 minutes. Add rice and sauté 1 minute. Add stock and cook according to package instructions. Thaw spinach and squeeze out excess moisture. Combine spinach, thyme and crème fraiche. When rice is cooked spread 1/3rd of the rice in the bottom of the baking dish. Top with half of the spinach, then half of the cheeses. Repeat layers. Top with remaining 1/3rd of the rice. Cover and bake at 400F (200C) until cheeses melt and flavors meld or about 15 minutes. Remove and serve directly from baking dish.
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Cooking schedule: 45 minutes for menu |
Quarter the lemon |
Cooking for Two? Or more?
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