[recipes] pumpkin & white bean chowder w/ garlic croutons...
I need to try making this recipe. I know it says it makes 4 servings, but w/ 10 cups of broth, not counting the rest of the ingredients? I'm betting on something closer to 8 servings...
Recipe ingredients
* 1½ cups (375 mL) white beans
* 10 cups (2½ L) chicken stock
* 1 small pumpkin, approximately 4½ lb. (2 kg)
* 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
* 3 onions, minced
* 4 stalks celery, diced fine
* 5 medium carrots, diced fine
* 1 red pepper, seeded and diced fine
* 2 garlic cloves, minced
* 2 Tbsp. (30 mL) fresh thyme leaves
* ¼ cup (60 mL) white wine or chicken broth*
* 3 Tbsp. (45 mL) Irresistibles extra virgin olive oil*
* 1 Tbsp. (15 mL) roasted garlic
* 2 cups (500 mL) cubed white baguette, ½-in. (1-cm) cubes
* Salt and pepper to taste.
Preparation
Wash and soak beans for 8-12 hours in cold water to cover. Drain and rinse several times.
Preheat oven to 350°F (180°C).
Bring 2 cups (500 mL) chicken stock to a boil and cook beans, covered, for 45 minutes or until tender.
Cut pumpkin into 4 pieces and scoop out seeds.
Put 3 of the pieces on a parchment-paper-lined baking sheet and bake for 30 minutes. Cool.
Peel and reserve flesh.
Peel remaining piece, dice fine ― ¼-in. (0.5-cm) dice ― and blanch 5 minutes in boiling salted water. Drain and cool. Set aside.
Heat 1st quantity of oil in a big pot on medium-high and brown onions, celery, carrots and pepper for a few minutes.
Add white wine, pumpkin flesh, remaining chicken stock, minced garlic and thyme. Bring to a boil, reduce heat and cook 45 minutes.
In a big bowl, combine 2nd quantity of oil and roasted garlic. Add cubed bread, stirring to coat.
Spread croutons on a baking sheet and bake 10 minutes to brown. Set aside.
Mash cooked vegetables or purée them in a food processor, and put them back in the pot.
Add diced pumpkin and white beans. Season to taste. Serve with garlic croutons.
Suggestion
Soaking Time: 8-12 hours
To roast garlic: Preheat the oven to 400°F (200oC). Place the whole head of garlic directly on the grill and roast for about 30 minutes. Cool, cut off the top and squeeze the roasted cloves out of their skins onto a small plate. Drizzle with a little olive oil and keep in the refrigerator.
Preparation: 30 min
Marinating/Waiting: 8 h
Cooking: 2 h 20 min
Total: 10 h 50 min
Recipe ingredients
* 1½ cups (375 mL) white beans
* 10 cups (2½ L) chicken stock
* 1 small pumpkin, approximately 4½ lb. (2 kg)
* 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
* 3 onions, minced
* 4 stalks celery, diced fine
* 5 medium carrots, diced fine
* 1 red pepper, seeded and diced fine
* 2 garlic cloves, minced
* 2 Tbsp. (30 mL) fresh thyme leaves
* ¼ cup (60 mL) white wine or chicken broth*
* 3 Tbsp. (45 mL) Irresistibles extra virgin olive oil*
* 1 Tbsp. (15 mL) roasted garlic
* 2 cups (500 mL) cubed white baguette, ½-in. (1-cm) cubes
* Salt and pepper to taste.
Preparation
Wash and soak beans for 8-12 hours in cold water to cover. Drain and rinse several times.
Preheat oven to 350°F (180°C).
Bring 2 cups (500 mL) chicken stock to a boil and cook beans, covered, for 45 minutes or until tender.
Cut pumpkin into 4 pieces and scoop out seeds.
Put 3 of the pieces on a parchment-paper-lined baking sheet and bake for 30 minutes. Cool.
Peel and reserve flesh.
Peel remaining piece, dice fine ― ¼-in. (0.5-cm) dice ― and blanch 5 minutes in boiling salted water. Drain and cool. Set aside.
Heat 1st quantity of oil in a big pot on medium-high and brown onions, celery, carrots and pepper for a few minutes.
Add white wine, pumpkin flesh, remaining chicken stock, minced garlic and thyme. Bring to a boil, reduce heat and cook 45 minutes.
In a big bowl, combine 2nd quantity of oil and roasted garlic. Add cubed bread, stirring to coat.
Spread croutons on a baking sheet and bake 10 minutes to brown. Set aside.
Mash cooked vegetables or purée them in a food processor, and put them back in the pot.
Add diced pumpkin and white beans. Season to taste. Serve with garlic croutons.
Suggestion
Soaking Time: 8-12 hours
To roast garlic: Preheat the oven to 400°F (200oC). Place the whole head of garlic directly on the grill and roast for about 30 minutes. Cool, cut off the top and squeeze the roasted cloves out of their skins onto a small plate. Drizzle with a little olive oil and keep in the refrigerator.
Preparation: 30 min
Marinating/Waiting: 8 h
Cooking: 2 h 20 min
Total: 10 h 50 min