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For soup with intense squash flavor, many recipes will roast the squash to rid it of excess moisture and concentrate its flavor. But what if you donít want to turn the oven on? For our soup, we start by microwaving large chunks of squash to hasten the cooking process. We then slowly caramelized the parcooked squash in a Dutch oven, much as we do with onion for French Onion Soup, until a thick brown fond developed. Deglazing the pot and scraping up the fond gave the soup the deep flavor of roasted squash soup in a fraction of the time. To further enhance the soupís vegetable flavor, we chose vegetable broth over chicken broth and used an aromatic base of leeks, fresh thyme, and bay leaf.
Haven't tried this one yet, but it's from Cooks Illustrated, so chances are it's delish!