Williams-Sonoma 56-OZ Manuel D'utilisateur page 12

RECIPES
ROASTED RED PEPPER PURÉE WITH SPICY CORN SALSA
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4 to 6
Ingredients:
For the red pepper purée:
2 Tbs. olive oil 1 russet potato,
peeled and diced
1 small yellow onion, chopped
4 cups (32 fl. oz./1 l)
2 garlic cloves, minced
chicken broth or
1 jar (24 oz./750 g) roasted
vegetable broth
red bell peppers, drained
For the spicy corn salsa:
1 Tbs. unsalted butter 1 cup (6 oz./185 g) fresh corn
kernels (from about 2 ears),
1 Tbs. minced jalapeño
or 1 cup frozen corn
1 Tbs. thinly sliced green
onion, white and tender
green parts
Directions:
In a large, heavy pot, warm the oil over medium-high heat. Add the onion and garlic and sauté until
translucent, about 5 minutes. Add the roasted peppers and potato, stir to coat and cook for 3 minutes.
Add the broth and bring to a boil. Reduce the heat to low and simmer until the potatoes are very tender,
25 to 30 minutes. Remove from the heat and let cool slightly.
Working in batches, purée the soup in a blender. Return to the pot, stir in the sour cream and season
with salt and pepper.
Meanwhile, to make the salsa, melt the butter in a small frying pan over high heat. Add the jalapeño
and green onion and cook, stirring constantly, until the butter begins to brown, about 2 minutes.
Add the corn kernels, stir to combine and cook for 2 minutes. Season with salt and pepper to taste.
Serve the soup topped with the corn salsa. Serves 4 to 6.
Adapted from Williams-Sonoma Soup of the Day (Weldon Owen, 2012), by Kate McMillan
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1 Tbs. sour cream
Salt and freshly
ground pepper,
to taste
Salt and freshly
ground pepper,
to taste
RECIPES
BUTTERNUT SQUASH SOUP
Prep Time: 20 minutes
Cook Time: 3 hours
Servings: 8
Ingredients:
4 Tbs. (1/2 stick) 1/8 tsp. freshly grated nutmeg
unsalted butter
2 butternut squash, about
1 yellow onion, chopped 4 lb. total, peeled and cut
into chunks
2-inch piece fresh ginger,
peeled and grated 1 Tbs. brown sugar
1/2 tsp. ground 1/2 tsp. salt,
cinnamon (optional) plus more, to taste
Directions:
Sauté the vegetables
In a fry pan over medium heat, melt the butter. Add the onion and sauté until softened, about 5 minutes.
Add the ginger, cinnamon (optional) and nutmeg and sauté until fragrant, about 1 minute more.
Cook the soup
Put the squash chunks in a slow cooker and sprinkle with the brown sugar, the 1/2 tsp. salt and
the 1/4 tsp. white pepper. Pour the contents of the fry pan over the squash and add the broth.
Cover and cook on high for 3 hours or on low for 6 hours according to the manufacturer's instructions.
Finish the soup
Allow soup to cool completely. Using a blender and working in batches, process the squash mixture to a
smooth purée. Return the soup to the slow cooker to keep warm until ready to serve. Adjust the seasonings
with salt and white pepper. Ladle the soup into bowls, garnish each portion with a dollop of sour cream
and a sprinkling of chives, and serve immediately. Serves 6 to 8.
Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas
(Oxmoor House, 2007).
1/4 tsp. freshly ground
white pepper, plus more,
to taste
4 cups vegetable broth
1/2 cup sour cream
Chopped fresh chives
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