Banana Squash Soup Webb

Kim R. Webb Lafayette, California

I am a subscriber to your magazine [Gourmet], and I just love it. The
recipe that
follows is one that I devised from several others, because I could never
find a soup recipe that had everything in it I wanted. I hope your
readers enjoy it as much as my family does.

A 3- to 4-pound banana squash (available -- halved lengthwise seasonally
at specialty produce markets and some supermarkets)
1/2 cup chopped onion
2 tablespoons unsalted butter
2 tablespoons allpurpose flour
3 cups chicken broth
1/3 cup dry vermouth
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
2 large egg yolks
1 cup half-and-half

In a large baking dish bake the squash, cut sides down, with enough
water to reach 1 inch up the sides of the dish, covered, in the middle
of a preheated 375° P. oven for 45 minutes, or until it is tender when
pierced. Discard the seeds and scoop out the flesh with a spoon,
reserving 3 cups flesh.
In a kettle cook the onion in the butter over moderately low heat,
stirring, until it is softened, add the flour, and cook the roux,
stirring, for 3 minutes. Add the broth, the reserved squash, and the
vermouth and simmer the mixture, covered, stirring, for 20 minutes.
Purée the soup in batches in a blender, return it to the kettle, and add
the ginger and the nutmeg. Bring the soup to a boil, simmer it, stirring
occasionally, for 10 minutes, and add salt and pepper to taste. In a
small bowl beat together the yolks and the half-and-half, add 1 cup of
the soup to the yolk mixture, whisking, and whisk the yolk mixture into
the remaining soup. Makes about 7 cups, serving 4 to 6.

Gourmet



--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/