Recipes - Appetizers

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ä  Roasted Butternut Squash Soup with Apple Pear Compote
Category: Appetizers
Submitted By: Edward Tuson, Head Chef, Sooke Harbour House, Canada, British Columbia, Vancouver Island Area
Web: www.sookeharbourhouse.com

*1 butternut squash, 2 – 3 pounds
*1 large onion, chopped coarse
*1 large carrot, peeled and sliced into ¼ inch pieces
*2 tablespoons fresh sage, finely chopped
*6 cups chicken or vegetable stock (low fat)
*pinch salt
*pinch pepper

1) Preheat oven to 350 degrees Fahrenheit.

2) Cut the butternut squash in half and remove the seeds with a large spoon.

3) Place the butternut squash cut side down on an oiled baking sheet and bake for 40 – 50 minutes, or until the flesh of the squash is very soft.

4) Remove from the oven and let cool for 20 minutes in the fridge.

5) Once cool, scrape the flesh from the skin and place it in a bowl. Discard the skin.

6) Place all of the ingredients (except sage) in a medium sized pot and simmer for 35 – 40 minutes. Remove from heat and let cool for 15 minutes.

7) Puree in a blender on high speed in small batches, until all of the soup is blended and smooth.

8) Reheat the soup, add fresh sage and salt and pepper to taste.

9) Serve with apple and pear compote.

Chef’s note:
Substitute pumpkin for butternut squash and the result is equally as delicious!

Apple Pear Compote

*2 Braeburn, Granny Smith or Royal Gala apples
*3 Bosc, Bartlett or Anjou pears
*1 cup apple juice
*¼ cup white wine vinegar
*¼ cup honey
*1 teaspoon mustard seed
*2 tablespoons minced ginger

1) Peel and dice the apples and pears into ½ inch cubes.

2) In a large sauté pan place ½ cup apple juice over medium high heat.

3) Add apples and pears and sauté for 8 – 10 minutes or until the fruit starts to soften.

4) Add all remaining ingredients and reduce, simmer on low, until the liquid is barely visible.

5) Remove from heat and place one heaping tablespoon in the middle of each serving of the soup.

Chef’s Note:
Pears should be firm and not over-ripe. Replacing the honey with maple syrup also works well. When reheating the compote, add a little apple juice.

ä  Stinging Nettle Soup with Minted Sour Cream
Category: Appetizers
Submitted By: Chef Edward Tuson, Sooke Harbour House, Canada, British Columbia, Vancouver Island Area
Web: www.sookeharbourhouse.com

Makes 4 to 6 servings

Minted Sour Cream

*¾ cup sour cream
*1 tsp mint, finely chopped
*2 tblsp yellow onion, finely grated

1)Combine all ingredients.

2) Refrigerate while the soup is being prepared.

Stinging Nettle Soup

*2 cups stinging nettle leaves, tightly packed *
*3 cups chicken broth
*½ cup celery, sliced thin
*2 tblsp garlic, sliced thin
*1 bay leaf
*1 cup yellow onion, coarsely chopped
*½ cup butter, salted
*½ tsp salt
*¼ tsp pepper

1) In a medium sized pot melt the butter over medium heat.

2) Once melted, add the onion and celery and cook until translucent.

3) Add the garlic and cook for 3 minutes.

4) Then add the chicken broth and bay leaf and simmer over low heat for 10 minutes.

5) Add the stinging nettles and simmer for 4 minutes

6) Remove from the heat and let cool for 10 minutes. Remove and discard the bay leaf.

7) Blend the soup mixture on high speed in a blender for 4 minutes and return the soup to the pot.

8) Bring the soup to a boil and then garnish with 1 tablespoon of minted sour cream and serve.

* When handling the Stinging Nettles wear rubber gloves.