Potato And Squash Soup With Walnut Gruyere Toast Recipe
Summary
CourseAppetizer
Ingredients
| Butter | 2 Tablespoon | |
| Onions | 1 Cup (16 tbs), finley chopped | |
| Potatoes | 3 Cup (16 tbs), peeled | |
| Butternut squash | 3 Cup (16 tbs), peeled | |
| Chicken stock | 4 Cup (16 tbs) | |
| Spinach | 1 Cup (16 tbs), finely shredded | |
| Finely sliced | 1/4 Cup (16 tbs) | |
| Cider vinegar | 3/4 Teaspoon | |
| WALNUT-GRUYERE TOAST | ||
| 6 slices Italian or French bread | ||
| Shredded cheese | 2 Cup (16 tbs) | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Walnuts | 1/4 Cup (16 tbs), finely chopped | |
| Walnut halves | 6 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In large heavy saucepan, melt butter over low heat; cover and cook onions for 3 to 5 minutes or until softened. Stir in potatoes and squash, coating evenly.
Pour in stock; cover and bring to boil over high heat. Reduce heat and simmer for about 30 minutes or until vegetables are tender. Remove from heat. Mash vegetables lightly to thicken soup but do not puree. Stir in spinach, green onions, vinegar, and salt and pepper to taste.
Walnut-Gruyere Toast: Meanwhile, broil bread on one side about 4 inches (10 cm) from heat until toasted. Turn and sprinkle with Gruyere, Parmesan and chopped walnuts; broil until cheese is bubbly and nuts are toasted.
Ladle soup into bowls. Float 1 toast on each; garnish with walnut half (if using).
Pour in stock; cover and bring to boil over high heat. Reduce heat and simmer for about 30 minutes or until vegetables are tender. Remove from heat. Mash vegetables lightly to thicken soup but do not puree. Stir in spinach, green onions, vinegar, and salt and pepper to taste.
Walnut-Gruyere Toast: Meanwhile, broil bread on one side about 4 inches (10 cm) from heat until toasted. Turn and sprinkle with Gruyere, Parmesan and chopped walnuts; broil until cheese is bubbly and nuts are toasted.
Ladle soup into bowls. Float 1 toast on each; garnish with walnut half (if using).
Chef
