REC - Herbed Walnut Green Beans / Roasted Butternut Squash Soup - RFC
Cookbook page 25

rec.food.cooking - cookbook - page 25
Soups, Salads & Vegetables

Herbed Walnut Green Beans


2 pounds (1 kg) green beans, trimmed
2 tablespoons butter
2 tablespoons walnut oil
1 cup (about 115 g) chopped walnuts, toasted
1 tablespoon (15 ml) Parisian Bonnes Herbes[*]
1 shallot, minced[*]
[*] Note: Sunny Paris may be substituted for Parisian Bonnes Herbes
and
fresh shallots. If using Sunny Paris blend, sprinkle about 2
tablespoons
(30 ml) over the beans and cook as directed.

Cook beans in large pot of boiling salted water until just tender,
about 5
minutes. Drain. Rinse beans with cold water and drain well. (Can be
prepared 6 hours ahead. Let stand at room temperature.) (If using
frozen,
just defrost under warm water and drain well).

Melt butter with oil in heavy large skillet over high heat. Reduce
heat and
cook shallots until transparent, being very careful not to scorch
them. Add
Bonnes Herbes and stir. Add beans, increase heat back to high and toss
until heated through, about 4 minutes. Taste and adjust salt and
pepper
seasoning to taste. Add walnuts and toss. Transfer to bowl and serve.
Serves 8.

Source: Sheryl Rosen - Connecticut, USA


Roasted Butternut Squash Soup

2 large butternut squash (about 4 pounds/1.8 kg)
2 tablespoons olive oil
4 cups (1 l) chicken stock
2 cups (500 ml) water
1-1/2 teaspoons pepper
2 teaspoons salt
1/2 teaspoon onion powder
1 teaspoon dried tarragon

Cut squashes down the middle and scoop out seeds and pulp with a
spoon. Place, cut side down, on a roasting pan brushed with olive oil.
Bake at 350F (180C) for 1 hour or until tender. Scoop out the flesh
with
a spoon and place into a large mixing bowl.

ln another large mixing bowl, stir together water and stock. Puree
squash
in a blender or food processor (in batches), adding enough of the
liquid
as needed, until smooth. Pour pureed squash into a deep pot and bring
to a low boil. Season with salt, pepper, onion powder and tarragon.
Reduce heat to a simmer and cook over very low heat 1 hour, stirring
every quarter hour. Serves 8-10.

Source: Jill McQuown - Tennessee, USA