Wolfgang Pucks Savory Squash Soup Food

WOLFGANG PUCK'S SAVORY SQUASH SOUP

Steps:

• Preheat oven to 350 degrees.
• Cut each squash in half and discard seeds.
• Brush cut sides with 2 tablespoons of melted butter, season with salt, pepper and nutmeg.
• Arrange the squash cut side down in a roasting pan and bake until tender, approximately 1 hour.
• Allow to cool until squash can be safely handled, then scoop out insides of squash.
• Puree the flesh in a food processor, reserve.
• This should produce about 4 cups of pureed squash.
• In a medium stockpot, melt the remaining 4 tablespoons of butter.
• Over low heat, saute the onion, do not allow it to brown.
• Add pureed squash and cook over very low heat until heated through, stirring occasionally.
• Do not allow it to bubble up.
• Season with salt, pepper, ginger and cardamom.
• Pour in stock and bring to a boil, over low heat, stirring often.
• Cook about 20 minutes.
• Add the Cream Fraiche and rosemary spring.
• Warm through, remove rosemary and adjust seasonings to taste.
• Roast the peppers over flame on stove or under broiler until skin blackens evenly.
• Allow to cool, peel off black skin, remove core and seeds; chop coarsely.
• In blender or food processor, puree the peppers, adding chicken broth until thick sauce consistency is attained.
• Season with salt and pepper, strain, and pour into plastic squeeze bottle.
• Serve the soup with swirls of the roasted red pepper coulis.

WOLFGANG PUCK'S LENTIL SOUP

Steps:

• In a dutch oven or large stock pot, saute the onion, garlic, celery and carrot in the oil. Add all ingredients to pot and cook for 25-30 minutes or until soft on medium high heat, stirring often. Garnish with greek yogurt and serve.

WOLFGANG PUCK'S NO COOK GAZPACHO

Steps:

• ---Prepare gazpacho:.
• In a large bowl, combine all ingredients (except for topping ingredients and garnishes).
• Cover and refrigerate for 1 hour.
• Transfer to food processor, pulse until almost pureed, leaving a little texture.
• Season with salt and pepper.
• Return to bowl, cover and refrigerate another hour before serving.
• ---Prepare Topping:
• In a medium bowl, combine all the topping ingredients until well blended.
• Season with salt and pepper.
• Cover and refrigerate until needed.
• ---To serve:
• Ladle 10 to 12 ounces into chilled soup plates.
• Top with 1/4 cup of the topping mixture, 2 shrimp and a sprig of cilantro.
• Place a wedge of lime on the rim of the plate.