Recipe: October Bean and Butternut Squash Soup with Parmigiano And
For 0 Persons
Category: Good, Morning, America
1 c Borlotti; or October beans
1/4 ts Black peppercorns
1 Sprig fresh thyme
4 Parsley sprigs
1 Bay leaf
2 tb Olive oil
3/4 c Sliced onions
3/4 c Sliced celery
3/4 c Sliced leek; white and light
-green parts only, washed
4 c Butternut squash; peeled and
-diced or pumpkin
10 Fresh sage leaves; minced
1 ts Minced garlic
1 ts Kosher salt
2 oz Prosciutto; finely diced,
-optional
Freshly ground black pepper
1/4 c Shredded Parmigiano Reggiano
-cheese
1. Soak the beans in water overnight or at least 6 hours.
2. Make an herb bundle: in a small piece of clean cheesecloth, place the
peppercorns, thyme, parsely and bay leaf. Close the bundle by tying with a
piece of kitchen twine.
3. Heat the olive oil over a medium flame in a 3-quart saucepan, and add
the onions, celery, leeks, squash, bay leaf, sage and garlic. Cook for 10
minutes until the vegetables are softened and lightly browned. Add the
beans and 8 cups water.
4. Bring to a boil, lower the heat and gently simmer, covered, for 1 1/2
hours. Season with the salt and cook for an additional 30 minutes, or until
the beans are tender.
5. To serve: Discard the herb bundle, add the prosciutto, if using, and
simmer 3-5 minutes until cooked. Season with freshly ground black pepper to
your taste. Pour the soup into warm bowls and garnish with the grated
please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95
Busted by Barb on 2/20/98
NOTES : October Bean and Butternut Squash Soup with Parmigiano and
Prosciutto
Recipe by: Union Square Cafe
Posted to MC-Recipe Digest by "abprice@wf.net"
1998
-----
back