dinsdag 23 april 2013

Butternut squash soup with apples served with cheesy leek and polenta madeleines – flespompoensoep met appels geserveerd met polenta madeleines met kaas en prei(GF-SF)


I am very happy my sage and thyme plants survived  the long and rather cold winter so I can use them in this great soup.

I started sowing only 2 weeks ago, some peas, flowers straight outside, but most of it inside in small paperwrap seed pots: the seedlings of the tomatoes, black and blue radishes, grey melons, beets are growing well. The rocket and basil start slowly to show their tops. My friend Aurélie  gave me loads of seeds from her potager in the Allier where we visited last march. She is a big fan of swapping seeds and spreading and cultivating old species before they get lost. In her neighborhood she found Kokopelli, an association for the liberation of seeds and the protection of planetary biodiversity. Have a look here.


Although I only have a small balcony, I need to grow some herbs and vegetables every year. It is always such a great feeling to pick something from my own “garden”. Like in this lovely rich soup a few leaves of sage and some thyme make the difference.
I found the recipe in French women don’t get fat cookbook or Waarom franse vrouwen niet dik worden, Het kookboek. Van Mireille Guiliano. A really nice French cookbook, about good, simple food and eating with moderation and attention.

For the butternut squash soup with apples (4-6 portions) you’ll need:

1 medium butternut squash, about 1 kg
2 tbsp good olive oil
2 tbsp butter (optional)
1 big onion, chopped roughly
2 cloves of garlic, chopped finely
¼ tsp nutmeg, grated
3 sprigs of thyme
3 fresh sage leaves
3 carrots, about 300 grams
2 small apples ( I had 2 old wrinkled ones) or 1 granny smith (recipe)
4-5 cups of warm vegetable stock
Black pepper


Clean the pumpkin, halve, peel and deseed and in cubes of 3 cm.
Peel the carrots and chop in big chunks.
Chop onion and garlic.

Heat the olive oil and butter in a big casserole on medium heat.
Fry onion and garlic for 5 minutes till they soften. Stir in nutmeg, thyme and sage and bake together for another minute.
Add pumpkin and carrots and give it a stir.
Peel the apples and take out the core and add to the casserole together with the vegetable stock. Bring to the boil and let it simmer for 20 minutes with the lid on, till the vegetables are soft.

Take out the thyme leaves and puree the soup with a stick blender.
Taste and add some freshly ground black pepper.
It’s a rich and naturally sweet soup, enjoy!


I made some cheesy leek and polenta madeleines to go with the soup.
(recipe adapted from Donna Hay)

For 14 madeleines:

20g butter
1 leek, washed and small cut
80 ml buttermilk
55 g polenta
2 tbsp brown rice flour
¼ tsp baking powder
40 g grated cheese
¼ cup chives
Salt and pepper
20g butter, melted
1 organic egg

Pre heat the oven on 180 ˚C.
Prepare/oil the madeleine tin or muffin tin.

Fry the leeks in the butter slowly till they soften. Let it cool a bit and transfer to a food processor and blend together with the buttermilk into a smooth substance. Set aside.

In a big bowl mix together polenta, rice flour, baking powder, cheese, chives.
Add melted butter, egg and the leek mixture and stir everything well. Taste and add pepper and salt to your own flavour.
Scoop the batter into the prepared tin and bake the madeleines in the middle of the oven for 10-12 minutes till they are golden brown. Warm as good as cold!


Flespompoensoep (4-6 pers)

1 flespompoen van 1 kg
2 el goede olijfolie
2 el boter
1 grote ui, grof gehakt
2 tenen knoflook, fijngehakt
¼ tl versgeraspte nootmuskaat
3 takjes tijm
3 verse salieblaadjes
3 wortels, ongeveer 300 g
2 kleine appels of 1 Granny Smith (volgens recept)
4-5 koppen (1l -1,25l) warme groentebouillon

Halveer en schil de pompoen en verwijder zaad en draad.
Maak de wortels schoon en snijd beide groentes in stukken van 3-4 cm.
Hak ui en knoflook.

Verhit olijfolie en boter in een zware soeppan op middelhoog vuur en fruit hierin ui en knoflook ongeveer 5 minuten tot ze glazig zijn.
Roer dan nootmuskaat, tijm en salie erdoor en bak nog 1 minuut mee.
Voeg dan pompoen- en wortelstukken toe en maak de appel schoon, schil eraf en klokhuis eruit, voeg toe met de warme bouillon. Breng aan de kook en kook zacht, met het deksel erop, 20 minuten tot de groentes zacht zijn.

Verwijder de tijm en pureer de soep met een staafmixer. Proef en voeg peper en eventueel zout naar smaak toe.
Het is een rijke en van nature zoete soep, geniet ervan!

Ik at er deze heerlijke polenta madeleines met prei en kaas bij:
(bewerking recept van Donna Hay)
 

Voor 14 madeleines:

20 g boter
1 prei, gewassen en fijngesneden
80 ml karnemelk
55 g polenta
2 el bruine rijstmeel
¼ tl bakpoeder
40 g geraspte kaas
wat bieslook, fijngesneden
zout en peper
20 g gesmolten boter
1 biologisch ei

Verwarm de oven voor op 180 ˚C.
Beboter de madeleine vorm of muffinvorm.

Fruit de prei in de boter tot ze zacht en lichtgekleurd is, ongeveer 5 minuten.
Laat even afkoelen en maal samen met de karnemelk in een blender tot een zachte puree. Zet apart.

Meng in een ruime kom polenta, rijstmeel, bakpoeder, kaas en bieslook. Voeg dan gesmolten boter, het ei en het preimengsel toe en roer goed door elkaar. Proef en voeg naar smaak peper en zout toe.

Schep het beslag in de vorm en bak de madeleines 10-12 minuten in het midden van de oven tot ze goudbruin zijn. Warm en koud erg lekker!
 

2 opmerkingen:

sophiesfoodiefiles zei

What a lovely classical combo of butternut pumpkin with apples: I love that tasty combo a lot!

My seedlings are growing each day too , but last year my beets didn't grown into fullly thick beets but their lof did! Any tips? I do grow them in larger containers!

My pumpkin plant that I have grown from seed is a big plant already! My salad leaves are coming out & also my spinach leaves & edible flowers!

boeddhamum zei

Hi Sophie,

my pumpkin seeds don't sprout yet; it is too cold, maybe? Did you give your beets enough room (uitdunnen), 5-8 cm they need. I am trying beets too this year and I have some black radish from France.
Cheers, Linda