Blue Hill at Stone Barns and Squash Soup Recipe
Last weekend, EE took me to Blue Hill at Stone Barns in Pocantico Hills, about 40 minutes north of NYC. Among a number of great dishes in the seven course tasting, there was a delicious (sip) of squash broth with lime foam. Here is my adaptation.
Ingredients
2 tablespoons butter
4 cloves garlic, minced
1/4 cup crystallized ginger, minced
5 cups vegetable or chicken broth
one 12 ounce package frozen winter squash
1/4 cup lime juice
salt and pepper
1. Melt butter over low heat in a large saucepan. Add minced garlic and ginger and cook for about ten minutes.
2. add squash (you needn't thaw it) and stock and bring to a boil. Lower the heat and simmer for ten minutes or until squash is thawed and incorporated into broth. Season with salt and pepper.
3. add lime juice directly before serving.
makes about 5 cups.
Ingredients
2 tablespoons butter
4 cloves garlic, minced
1/4 cup crystallized ginger, minced
5 cups vegetable or chicken broth
one 12 ounce package frozen winter squash
1/4 cup lime juice
salt and pepper
1. Melt butter over low heat in a large saucepan. Add minced garlic and ginger and cook for about ten minutes.
2. add squash (you needn't thaw it) and stock and bring to a boil. Lower the heat and simmer for ten minutes or until squash is thawed and incorporated into broth. Season with salt and pepper.
3. add lime juice directly before serving.
makes about 5 cups.