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Name: Creamsicle Swirl Soup
Prep time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: ; teaspoon per cup of; 1 Sweet potato; peeled and; Sea salt to taste; (usually; 1/4 c Orange juice concentrate; ; liquid); 1 tb Ginger juice; 5 c Vegetable stock; ; additional; 1 lg Onion; thinly sliced; ; sweetness; 1 tb Corn oil; 1 Butternut squash or 1 pound; ; sliced; 4 Inner celery stalks; sliced; 1 ts Cumin; Rice or maple syrup; as

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INGREDIENTS

; teaspoon per cup of
1 Sweet potato; peeled and
Sea salt to taste; (usually
1/4 c Orange juice concentrate
; liquid)
1 tb Ginger juice
5 c Vegetable stock
; additional
1 lg Onion; thinly sliced
; sweetness
1 tb Corn oil
1 Butternut squash or 1 pound
; sliced
4 Inner celery stalks; sliced
1 ts Cumin
Rice or maple syrup; as

Servings

INSTRUCTIONS

MMMMM-----------------------PARSNIP BISQUE---------------------------- 1 tb Corn oil 5 Shallots; finely sliced 1 lb Parsnips; thinly sliced 2 tb Sweet white miso; (or 2 to 3 ; teaspoons of sea ; salt plus 1/4 1 c White wine) 1/2 ts Cinnamon 1 tb Pure vanilla extract 5 c Vegetable stock Spiced pumpkin seed -gremolata; See recipe For the Orange Winter Squash Soup: Heat oil in a large soup pot. Saute the onions for 5 to 7 minutes on a medium flame to draw out the natural sugar (the onions should be a golden color but not browning). Add the squash or carrots, sweet potato, celery, cumin and sea salt. Allow the vegetables to sweat out their liquid and soften, about 7 minutes. Add vegetable stock and cover. Cook over a medium flame allowing the vegetable to completely soften, about 25 to 30 minutes. Puree the mixture in a blender. Return soup to pot and adjust the salt. Add the ginger juice, orange concentrate and syrup (if necessary). Heat soup through for a few minutes. For the Parsnip Bisque: Saute the shallots in corn oil for 3 minutes. Add the parsnips and allow them to soften for 7 minutes, adding a little liquid if they begin to stick to the pan). Add the balance of the stock and cover. Cook the soup on medium to low heat for 25 minutes. Remove a small amount of soup and place it in a bowl, add the miso and stir until dissolved. Stir in the miso mixture back into the soup add cinnamon and vanilla and simmer for 3 minutes. Puree soup in a blender. Swirl parsnip soup with squash soup and top with gremolata. CHEF DU JOUR RACHEL GITLIN SHOW #DJ9512 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0n.

NOTES

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Creamsicle Swirl Soup

; teaspoon per cup of 
1  Sweet potato; peeled and 
  Sea salt to taste; (usually 
1/4 c Orange juice concentrate 
  ; liquid) 
1 tb Ginger juice 
5 c Vegetable stock 
  ; additional 
1 lg Onion; thinly sliced 
  ; sweetness 
1 tb Corn oil 
1  Butternut squash or 1 pound 
  ; sliced 
4  Inner celery stalks; sliced 
1 ts Cumin 
  Rice or maple syrup; as

MMMMM-----------------------PARSNIP BISQUE----------------------------      1 tb Corn oil      5    Shallots; finely sliced      1 lb Parsnips; thinly sliced      2 tb Sweet white miso; (or 2 to 3           ; teaspoons of sea           ; salt plus 1/4      1 c  White wine)    1/2 ts Cinnamon      1 tb Pure vanilla extract      5 c  Vegetable stock           Spiced pumpkin seed           -gremolata; See recipe   For the Orange Winter Squash Soup: Heat oil in a large soup pot.  Saute the onions for 5 to 7 minutes on a medium flame to draw out the  natural sugar (the onions should be a golden color but not browning).  Add the squash or carrots, sweet potato, celery, cumin and sea salt.  Allow the vegetables to sweat out their liquid and soften, about 7  minutes. Add vegetable stock and cover. Cook over a medium flame  allowing the vegetable to completely soften, about 25 to 30 minutes.  Puree the mixture in a blender. Return soup to pot and adjust the  salt. Add the ginger juice, orange concentrate and syrup (if  necessary). Heat soup through for a few minutes.    For the Parsnip Bisque: Saute the shallots in corn oil for 3 minutes.  Add the parsnips and allow them to soften for 7 minutes, adding a  little liquid if they begin to stick to the pan). Add the balance of  the stock and cover. Cook the soup on medium to low heat for 25  minutes. Remove a small amount of soup and place it in a bowl, add  the miso and stir until dissolved. Stir in the miso mixture back into  the soup add cinnamon and vanilla and simmer for 3 minutes. Puree  soup in a blender. Swirl parsnip soup with squash soup and top with  gremolata.    CHEF DU JOUR RACHEL GITLIN SHOW #DJ9512    Busted and entered for you by: Bill Webster    Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (220g)
Recipe Makes: 6 servings

Calories: 273
Calories from Fat: 253 (93%)

Amt Per Serving		% DV

	Total Fat 28.1g	37 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 16.4g
	Polyunsanturated Fat 8.2g
Cholesterol 0mg		0 %
Sodium 786.3mg		27 %
Potassium 49.7mg		1 %
Total Carbohydrate 6.3g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 6.3g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 273

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