Tonight's soup was Pumpkin Soup with Toasted Walnuts and Rosemary and once again was made with several modifications. Instead of Pumpkin, I used Butternut Squash, due to availability.
The basic recipe calls for sauteing leeks in butter for a few minutes and then adding the cubed squash, chicken stock, rosemary, cayenne, and salt then simmer until soft. At this point, you use an immersion blender to process the soup until smooth. Again, Creme Fraiche is called for and again, I used a substitute but this time it was Light Coconut Milk. I toasted some walnuts for six minutes at 350 degrees to use as a garnish. Coincidentally, I have another Trader Joe's tid-bit tonight, I learned that they sell leeks in their freezer section already chopped and these were the leeks that were used in tonight's soup.
The Results:
No star rating tonight as there were only two testers for this soup this evening, my husband and myself. His analysis was that it was a good soup, nice and creamy with a great kick at the end from the cayenne. He thought it was heavy on the rosemary, that the soup was overpowered by it rather then complimented and the rosemary could be cut by about half. Otherwise, he thought it was a good Butternut soup made better with the cayenne bite. I thought it was just okay. I enjoyed the creaminess and the good squash flavor but agreed it was a bit heavy on the Rosemary. I thought the walnut as garnish added a nice toasty flavor and texture. All in all, this soup was nothing special to me. I've had better Butternut Squash soups and this is not the best recipe I've made. Better luck next week.
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| Ingredients - see the frozen leeks! |
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| Before the immersion blender |
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| Ready to serve |
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