This soup was published in the Salem Oregon Statesman Journal a few years ago. I don't have a date because I clipped the recipe out of the newspaper thinking I'd make it some day. I really looked forward to trying this soup, but was a little disappointed. It was ok, just not as great as I'd hoped. Mark said he liked it.
The sour dough bread I used was cut in thick slices. When I cut the cubes for the croutons I think I cut them a little big. They took at least 2 bites to eat and appear to overwhelm the soup in the picture. Even so, they were my favorite part of the recipe.
Serves 6
Ingredients:
3 thick slices sourdough bread, cut into cubes
4 T. olive oil, divided
4 T. nutritional yeast flakes, divided
1 large yellow onion, diced
2 cloves garlic, minced
1/4 tsp red pepper flakes
15-oz can pumpkin puree
15-oz can white beans (such as navy), drained
1 quart (4 cups) chicken broth
Salt and ground black pepper, to taste
Directions:
Heat the oven to 375 degrees.
Place the bread cubes in a large bowl. Drizzle with 2 T. of the olive oil, then toss to coat evenly. Sprinkle 1 T. of yeast flakes over the bread, then toss again.
On a rimmed baking sheet, spread the bread in an even layer. Toast for 10 to 15 minutes, or until slightly crunchy, then set aside to cool.
Meanwhile, in a large saucepan over medium-high, heat the remaining 2 T. of oil. Add the onion, garlic and red pepper flakes. Saute until the onion is tender, about 6 minutes. Add the pumpkin, beans and broth. Bring to a simmer and cook for 10 minutes.
Transfer the soup, working in batches if necessary, to a blender and puree until smooth. (Can use an immersion blender) Return the soup to the saucepan. Add the remaining 3 T. of yeast flakes and stir well. Season the soup with salt and pepper, then ladle into serving bowls and top with the croutons.
360 calories per serving
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