UEER-CHEESE SOUP with Rye Croutons
This soup has also been known as "hair of the dog soup" in our restaurants. It is always served on New Year's Day and I can personally attest to its restorative capacities.
Serves 8 to 10
6 Spanish onions, peeled and cut into
medium slices 1 pound butter
4 jalapeno peppers, stems and seeds removed, thinly sliced 10 cloves Roast Garlic (page 200) 1 cup flour
Two 12-ounce cans beer (I use Heineken or Beck's Light)
1 quart Chicken Stock (page 240)
1 quart cream
1 pound Monterey Pepper Jack or Cheddar cheese, shredded Salt and pepper to taste (see Note)
1. In a deep, heavy-bottomed pot, cook the onions in the butter over medium heat until they begin to become translucent (about 20 minutes). Add the sliced jalapenos and roasted garlic and cook a few minutes more on a gentle, medium heat.
2. Sift the flour over the cooking vegetables and stir evenly with a wooden spoon, being careful not to let the flour scorch. Continue cooking and stirring, allowing the mixture to get thick and somewhat sticky. Add the beer slowly, stirring. Allow this to cook and thicken somewhat, stirring often. Add the stock and cook gently for 15 minutes. Keep stirring. Add the cream and cook 15 minutes more.
3. Now, strain the soup into a large bowl. Whisking the whole time, add the cheese in handfuls. The more cheese, the thicker, so judge accordingly. Season to taste.
4. When ready to serve, warm the soup and garnish with croutons prepared according to the following recipe.
Note: Be careful not to oversalt. The cheese eliminates the need for it.
CROUTONS
1 haf rye bread 1 cup clarified butter Salt and pepper to taste
(recipe continues)
1. Cut the rye bread into small cubes.
2. Heat a large skillet and add the butter. Saute the bread cubes until crisp. Season and drain on paper toweling.
Note: Some freshly chopped thyme leaves added just at the end impart a nice herb flavor.
/ICORN SQUASH SOUP with Smoked Duck
If you have difficulty finding smoked duck in your area, you can substitute smoked ham. What we're after here is a counterpoint to the naturally sweet flavor of squash. Sweet and smoky are a lovely combination in many things-go ahead, use your imagination!
Serves 10 to 12
6 acorn squash 3 cups Chicken Stock (page 240)
% pound (3 sticks) butter 6 cloves Roast Garlic (page 200)
2 tablespoons brown sugar 10 basil leaves
4 teaspoons cracked black pepper 1 quart cream (more as necessary)
4 leeks, white part only, cleaned and Salt and pepper to taste
diced 1 pound smoked duck, cut into small
2 carrots, peeled and diced dice
1. Preheat oven to 350 degrees and split the squash in half. Scoop out and discard the seeds. Scrape the inside of the raw squash halves with the tines of a fork and rub their surfaces with Vi pound (1 stick) butter. Season with brown sugar and pepper. Invert the squash into a baking pan and bake 30 to 45 minutes. Remove from the oven and turn flesh side up.
2. In a heavy pan over medium heat, cook the leeks and carrots in x/i pound (2 sticks) butter until glazed. Add the chicken stock. Continue cooking until the carrots are easily pierced by a knife. Add the garlic and basil. Cook 1 minute. Add the cream.
3. Scoop the meat out of the squash halves and stir it into the soup. Season with salt and
4. Puree the soup and strain it. When ready to serve, heat the soup and garnish with the smoked duck.
pepper.