Now the soup, on the other hand, I cannot give a source for, as my emailed copy is dated 2003 and indicates at least 3 forwards. Popular little brew, indeed. In fact, what I love about this soup is that my children will eat it until they are stuffed. It is quite sweet and contains a small amount of wine, which you can omit or cook off. I cook it with the wine and my children seem to tolerate it just fine. So here is what I do:
Take a medium butternut squash and 4-5 small sweet potatoes and roast them in the oven until done. I usually cut the squash in half, scrape out the seeds and roast it cut side down with a little water and covered up. Since there are a number of steps in this recipe, I often do this a day or two ahead of time. Another alternative is to peel and dice the vegetables and cook them in vegetable broth with a cinnamon stick and some salt.
When you are ready to make the soup, take 2 medium onions and slice them thinly. Cook them in butter until they begin to caramelize. While cooking the onions, peel and slice 3-5 pears thinly, then add them to the onion. Cook for a few minutes, stirring frequently. Next, pour in about 1/3 cup of white wine, cover and simmer for about 10 minutes.
While the pear mixture is cooking, heat 4-6 cups of vegetable broth, add a cinnamon stick and the squash and sweet potato. Then add the pears and onions and puree everything. Add salt to taste and some cream and pepper. Serve hot and enjoy!
|soup, salad and some mini-quiche means no hungry children tonight!|