PART­ING GIFTS

Send your guests on their way with a sweet treat that says “thanks for com­ing!”

Food & Drink - - TABLE OF CONTENTS - By Christo­pher St. Onge

Gar­lic is a large On­tario crop—we even have an an­nual gar­lic fes­ti­val in Toronto. There are many dif­fer­ent kinds of this bulb, some more po­tent than oth­ers, so the gar­lic me­tre for this soup can vary slightly. Roasted gar­lic tames the heat and gives it a sweet­ness that meshes with the pump­kin. If you can­not find fresh pump­kin, use canned (but not pud­ding and pie fill­ing). Of­ten fresh pump­kin can be pur­chased at farm­ers’ mar­kets or eth­nic food stores, usu­ally cut in pieces. There will be left­over soup, but it freezes very well for an­other oc­ca­sion.

ROASTED GAR­LIC

4 heads of gar­lic

2 tbsp (30 mL) olive oil

SOUP

2 tbsp (30 mL) olive oil

2 cups (500 mL) onions, coarsely diced 2 cups (500 mL) car­rots, peeled and coarsely diced

3 tbsp (45 mL) grated fresh gin­ger

½ tsp (2 mL) chili pow­der

3 cups (750 mL) fresh pump­kin

1 cup (250 mL) yel­low-flesh pota­toes, peeled and coarsely diced

2 tbsp (30 mL) sliced fresh sage, plus ex­tra for gar­nish if de­sired

8 cups (2 L) chicken stock

½ cup (125 mL) whip­ping cream

Freshly grated nut­meg to taste

Salt and white pep­per to taste

1 Pre­heat oven to 350°F (180°C).

2 Slice the tops off the whole heads of gar­lic to ex­pose just the tips of the cloves, place on a large sheet of foil and driz­zle gar­lic with olive oil. Wrap com­pletely and bake in mid­dle of oven for 1 hour and 15 min­utes. Once roasted, open pack­age and let cool.

3 For soup, heat oil over medium heat in a large pot, add onions, car­rots, gin­ger and chili pow­der and cook un­til onions be­gin to soften, about 5 min­utes. Stir in the pump­kin, pota­toes, sage and chicken stock.

4 Bring to a boil, re­duce to sim­mer and let cook uncovered un­til the pota­toes are very ten­der, about 35 min­utes. 5 While the soup is cook­ing, squeeze all the gar­lic from its skin and add to pot along with any resid­ual oil.

6 Once the soup is cooked, let cool slightly and purée with a hand blender or in a standup blender. Food pro­ces­sors won’t make it as smooth but will still work.

7 Once soup is puréed, add cream, nut­meg, salt and pep­per to taste, and warm through. Ad­just con­sis­tency with wa­ter if needed. Gar­nish with ex­tra sage leaves, if de­sired. Serves 6 to 8

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