Skip to main content

Brave New Swirled Soup {Page to Plate Thanksgiving}



A twist on Aldous Huxley's Brave New World, my planned 'Brave New Swirled Soup' - 'Pumpkin, Corn, and Lemongrass Soup with a Swirl of Crème Fraîche' became 'Pumpkin, Corn, and Lemongrass Soup with a Swirl of Plain Yogurt' after I sent the crème fraîche over to my parents with the boys a day early. The boys spread it on their bagels for lunch! Oye. The plain yogurt worked out fine...and makes for a silly story.

Brave New World's title comes from William Shakespeare's The Tempest. In Act V, Scene I, Miranda exclaims:

O wonder!
How many godly creatures are there here!
How beauteous mankind is! O brave new world,
That has such people in't.

The irony: Miranda, who was raised on an isolated island, is praising men not acting in godly manner at all. Huxley uses the same irony when the "savage" John refers to what he sees as a "brave new world."

It's been a long time since I've picked up either of those books. I might have to revisit them soon.

Brave New Swirled Soup

This pumpkin soup has a Southeast Asian flair with the addition of coconut cream, fresh lemongrass, and Kaffir limes. Click to read about Kaffir limes.


Ingredients
  • 1 leek, trimmed and thinly sliced
  • 2 to 3" segment of lemongrass, quartered and thinly sliced
  • olive oil
  • 2 small pumpkins or squash (I used kabocha)
  • 2 C carrots, sliced into thick coins
  • 2 C roasted corn kernels
  • 6 C chicken stock
  • 1 T ginger syrup
  • 1 C coconut milk
  • 1/2 C coconut cream
  • freshly ground pepper
  • freshly ground salt
  • ground allspice
  • ground cumin
  • ground cinnamon
  • ground nutmeg
  • ground turmeric
  • ground smoked paprika
  • zest from 1 Kaffir lime, to garnish
  • thinly sliced Kaffir lime leaves, to garnish
  • plain yogurt, to garnish

Procedure
Preheat oven to 400 degrees F. Slice pumpkins in half from top to bottom and scoop out the seeds. Drizzle the halves with olive oil and lay them, cut side down, on a parchment-lined baking sheet. Roast them till they are soft to the touch; the length of time depends on the size of the pumpkins. Mine took about 75 minutes. Set aside until cool enough to touch.


Scoop out the puree and set aside.


Saute leeks and lemongrass in a splash of olive oil in a large soup pot. Add the pumpkin puree, carrots, corn, and stock. Bring to a boil and cover. Simmer the soup for 20 minutes, or until the carrots are tender. Add the coconut milk and ginger syrup. Simmer for another 15 minutes. In batches, puree the soup in a blender until smooth. Return the soup to the pot, add in coconut cream, and season to taste. Bring back up to a simmer to heat through. To serve, garnish with a swirl of plain yogurt, Kaffir lime leaves, and Kaffir lime zest.

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas