Winter Soup & Salad, recipe, ULM, chefs, Joe Halliday - KNOE 8 News; KNOE-TV; KNOE.com |

Winter Soup & Salad

Posted: Updated: Oct 10, 2012 07:39 AM
Butternut soup
Butternut squash 3/4 # Cleaned, seeded and chopped
Bacon diced 4 ea strips
Onion 1/2ea chopped
Garlic chopped 3ea
Olive oil 2T
Salt and pepper to taste
Honey 2T
Sherry wine 1/4 C
Rosemary 2T
Chicken base 3T
Butter2ozw
Heavy cream 1/2C
Water 1/2 Gallon
 
Turkey salad
Turkey 4-6 oz
Salt and pepper to taste
Olive oil 1/4C+2T
Arugula 2ozw
Cranberries dried 2ozw
Dijon 2T
Honey1T
Sage (chopped) 2T
Red wine vinegar 1/8C
Pecans roasted 1/2C
Parmesan 1ozw slice
Cherry tomato 2ea sliced in 1/2
Shallot 2ea /1ea roasted, 1ea minced
Garlic cloves 6ea/3ea roasted, 3ea minced
 
MOP
For soup saute bacon, onion, garlic in olive oil. Add butternut chunks and saute for an additional 5 min. Add sherry, honey, rosemary, butter, heavy cream, chicken base and water. Bring to a simmer and continue to cook until butternut is soft. Then puree soup in food processor, return to heat and reduce by 1/4. Season w/ salt and pepper as needed. Top with spoon of sour cream and enjoy! For turkey salad rub turkey with 2T of olive oil, season with salt and pepper and saute or grill until internal temp. of 165f is achieved. Set turkey in fridge to cool. Combine 1/4 C olive oil, Dijon, vinegar, shallot(minced), garlic(minced), honey, sage and whisk until well blended. Slice turkey, dress arugula with vinaigrette and all other ingredients, lay turkey slices across salad greens and enjoy!
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