By Geeta Dardick
1986 Tab Books
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Additional resources for Home Butchering and Meat Preservation
Ladle into soup bowls and garnish each serving with 1 to 2 tsp. of the chopped cilantro. 5G MONO FAT | 0G POLY FAT | 5MG CHOL | 260MG SODIUM | 2G FIBER puréed soups 57 58 puréed soups butternut squash soup with cumin and coriander Makes about 6 cups; serves 6 Roasting concentrates the best flavors in squash and turns it into a delicious ingredient to be used in other dishes, like this soup. 2 Tbs. extra-virgin olive oil 1 Tbs. unsalted butter 1 medium onion, diced 1. Heat the oil and butter in a heavy soup pot set over medium heat.
6 slices rustic bread (each about 6x2 inches and 1/2 inch thick) 1 tsp. minced fresh sage 4. Position a rack about 6 inches from the broiler and heat the broiler on high. Arrange the bread on a baking sheet. Toast under the broiler, 1 to 2 minutes per side. Sprinkle the croutons with the remaining 2 cups cheese and the minced sage and season with pepper. Broil until the cheese melts and is bubbly, about 2 minutes. Ladle the soup into warm bowls and serve with the croutons. —Jeanne Kelley PER SERVING: 350 CALORIES | 19G PROTEIN | 25G CARB | 18G TOTAL FAT | 10G SAT FAT | 6G MONO FAT | 1G POLY FAT | 55MG CHOL | 480MG SODIUM | 1G FIBER continued on p.
Buying and storing Look for chestnuts that are plump, firm, glossy, and heavy for their size. Avoid those with bruises or cracks and those that rattle when you shake them, which means they have begun to dry out. Store them in a sealed plastic bag in the refrigerator for up to 2 weeks, or freeze them for up to 3 months. Cooking Never eat fresh chestnuts raw—they’re very tannic and tart, and their shells are almost impossible to remove. To eat or cook with a chestnut, you must first peel the shell and remove the inner skin.