Winter Vegetable Soup with Coconut Milk & Pear
by Lori Longbotham
Tossing pears into the mix of vegetables adds another layer of flavor and a wonderful texture.
Serves six to eight.
Yields about 8 cups.
To learn more, read the article:
Instead of Cream, Try Coconut Milk
3 Tbs. unsalted butter
1-1/2 cups thinly sliced onion
1 cup medium-diced carrot
1 cup medium-diced parsnip
1 cup medium-diced turnip
1 cup medium-diced parsley root or celery root
1/2 cup finely chopped inner celery stalks with leaves
1 cup thinly sliced Savoy cabbage
1 Tbs. peeled, minced fresh ginger
1 tsp. fresh thyme leaves; more leaves lightly chopped for garnish
1 medium clove garlic, finely chopped
Kosher salt and freshly ground black pepper
13-1/2- or 14-oz. can coconut milk (do not shake)
2 cups lower-salt chicken broth; more as needed
3-1/2 cups 1/2-inch-diced butternut squash (from a 2-lb. squash)
2 medium firm-ripe Bosc pears, peeled, cored, and cut into 1/2-inch pieces (1-1/4 cups)
Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Stir in the onion, carrot, parsnip, turnip, parsley or celery root, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Stir in the cabbage, ginger, thyme, garlic, 3/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until the cabbage begins to soften, about 3 minutes.
Scoop 1/4 cup of coconut cream from the top of the can and set it aside in a small bowl at room temperature. Add the remaining coconut milk, broth, and the squash and pears to the vegetables. Bring the mixture just to a boil over medium heat, stirring to scrape up any browned bits. Reduce the heat to low, cover, and cook at a bare simmer, stirring occasionally, until the squash is very soft, 20 minutes.
Purée with an immersion blender in the Dutch oven or in batches in a regular blender. Pour the soup through a large coarse strainer set over a large glass measure or bowl. If the soup is too thick, add more chicken broth until thinned to your liking. Season to taste with salt and pepper.
If necessary, reheat the soup in a clean pot. Ladle the soup into bowls, drizzle with the reserved coconut cream, and sprinkle with the lightly chopped thyme.
nutrition information (per serving):
Size
:
based on eight servings;
Calories
(kcal):
220;
Fat
(g):
15;
Fat Calories
(kcal):
140;
Saturated Fat
(g):
12;
Protein
(g):
4;
Monounsaturated Fat
(g):
1.5;
Carbohydrates
(g):
23;
Polyunsaturated Fat
(g):
0.4;
Sodium
(mg):
310;
Cholesterol
(mg):
10;
Fiber
(g):
6;
photo: Scott Phillips
From Fine Cooking 91
, pp. 63
January 16, 2008
