SPANISH CHORIZO, KALE AND CRANBERRY BEAN SOUP WITH OVEN-DRIED TOMATO-GARLIC TOAST
Provided by Bobby Flay
Time 9h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a medium saucepan over medium-high heat. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper-towel lined plate and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons of fat, then add olive oil.) Add the garlic, carrots, celery and onions to the fat and cook over medium heat until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, 2 minutes. Add the stock, wine and salt; cover and bring to a boil. Add the cranberry beans and cooked chorizo; lower the heat to a simmer and cook until the beans and kale are soft, about 1 hour.
- Ladle the soup into bowls and drizzle with olive oil.
- Preheat oven to 200 degrees F. Place sliced tomatoes on a baking sheet lined with parchment paper. Place tomatoes in the oven and bake in the oven for 6 to 8 hours or until the tomatoes are dried and have lost all of their moisture. Heat oil in a small saucepan over low heat. Add garlic, remove from heat and let sit for 20 minutes. Increase the heat in the oven to 350 degrees. Brush the bread on both sides with the garlic oil. Place a slice of tomato on each piece of bread, season with salt and pepper and sprinkle with some of the oregano. Bake in the oven for 5 to10 minutes, until the bread is lightly golden brown.
RASPBERRY-CRANBERRY SOUP
Served hot, this beautiful tangy soup helps beat the winter "blahs". On a sunny summer day, it's refreshing cold. I have fun serving it because people are so intrigued with the idea of a fruit soup. Even doubters scrape their bowls clean. -Susan Stull, Chillicothe, Missouri
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press through a sieve; return to the pan. Also press the raspberries through the sieve; discard skins and seeds. Add to cranberry mixture; bring to a boil. Add the sugar, lemon juice and cinnamon; remove from the heat., Cool 4 minutes. Combine cornstarch and cream until smooth; gradually stir into the pan. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Serve hot or chilled. Serve with whipped cream, raspberries and mint if desired.
Nutrition Facts : Calories 362 calories, Fat 12g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 65mg sodium, Carbohydrate 55g carbohydrate (48g sugars, Fiber 4g fiber), Protein 5g protein.
BUTTERNUT SQUASH SOUP WITH PICKLED CRANBERRY AND VANILLA OIL
Provided by Food Network
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the butternut squash soup: Preheat the oven to 350 degrees F.
- Cut the squash in half and take out the seeds. Place on a sheet pan skin-side up and roast until soft, 40 to 50 minutes. Let cool.
- Combine the milk, cream, juice, cinnamon, allspice, cloves, nutmeg and some salt in a large pot over high heat and bring to a simmer. Remove from the heat.
- Scoop the pulp out of the squash and add it to the liquid. Stir well, bring back to a simmer and then turn off. In small batches, add the soup to a blender and puree until smooth, or use an immersion blender and blend fully.
- For the vanilla oil: Split the vanilla beans lengthwise. Scrape out the seeds with a paring knife and reserve.
- Place the vanilla pods and beans in a small saucepan with the oil. Bring the mixture to a simmer and then turn off the heat. Cool to room temperature and refrigerate. Strain before serving.
- For the pickled cranberries: Place the cranberries in a heatproof bowl. Bring the cranberry juice and vinegar to a simmer in a small saucepan. Pour the liquid over the cranberries and cool to room temperature.
- Garnish each serving of soup with 1 to 2 teaspoons of vanilla oil and a 1 to 2 tablespoons of the cranberries.
INSTANT POT® CRANBERRY BEAN SOUP
Cranberry beans provide a rich and creamy broth in this hearty soup with pancetta and pasta. Garnish with fresh parsley and/or Pecorino Romano cheese if desired.
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tubettini and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
- Meanwhile, turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add pancetta and cook until fat has been rendered, about 5 minutes. Add onion, carrots, and celery; saute, stirring frequently, until translucent, about 4 minutes. Add garlic and cook for 1 minute.
- Pour 1/4 cup chicken broth into the pressure cooker and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Add remaining chicken broth, cranberry beans, diced tomatoes with juice, bay leaves, salt, and pepper.
- Close and lock the lid of the pressure cooker and close the valve. Select Manual pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
- Transfer 2 cups of soup, with as many beans as possible, to a mini food processor; blend until smooth. Place back into the pot and stir. Ladle soup into bowls, add the reserved pasta, and serve.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 60.3 g, Cholesterol 11.4 mg, Fat 3.2 g, Fiber 18.2 g, Protein 20.9 g, SaturatedFat 0.7 g, Sodium 2100.7 mg, Sugar 5.4 g
PUMPKIN SOUP WITH CRANBERRY COMPOTE AND ROASTED CHESTNUTS
Featuring classic fall and winter ingredients, the curry flavor in this Pumpkin Soup with Cranberry Compote and Roasted Chestnuts adds further warmth to this hearty soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 15
Steps:
- Prepare the Pumpkin Soup: Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Coat each with 1 tablespoon butter, and sprinkle with 1 tablespoon water. Season flesh of pumpkins generously with salt; place cut-side down on sheet. Roast until tender, 30 to 45 minutes.
- Meanwhile, melt remaining 3 tablespoons butter in a Dutch oven over medium heat. Add onions; cook until translucent. Add garlic, curry, and nutmeg; cook, stirring frequently, for 2 minutes. Set aside.
- When pumpkin is cool enough to handle, using a spoon, scrape flesh from skin into Dutch oven. Stir in stock, and bring to a boil over medium-high heat; reduce to a simmer, and cook over low heat for 30 minutes.
- Prepare the Cranberry Compote: In a medium saucepan, combine 1 cup water, cranberries, sugar, zest, and salt; bring to a boil over medium-high heat. Reduce to a simmer, cooking until it reaches a jam-like consistency, about 20 minutes.
- Prepare the Roasted Chestnuts: Heat oven to 400 degrees. Place chestnuts on a baking sheet; roast until shells split, 5 to 10 minutes. Let stand until cool.
- Shell nuts, and slice thinly. Melt 2 tablespoons butter in a medium skillet over medium heat. Add chestnuts, and cook until browned over low heat. Drain on a paper towel-lined plate.
- Blend soup using an immersion blender or in batches in a blender. Over a large bowl, strain through a fine mesh strainer; set strainer over pot, strain again. Whisk in cream, and season with salt and pepper.
- To serve, ladle soup into warmed bowls. Garnish with a dollop of cranberry compote and a sprinkling of chestnuts; serve immediately.
CRANBERRY SOUP
Provided by Nancy Harmon Jenkins
Categories soups and stews, appetizer
Time 30m
Yield 4 - 6 servings
Number Of Ingredients 11
Steps:
- In a heavy soup kettle, melt the butter. Gently saute the chopped onions, celery and carrots until the vegetables are soft. Add the chicken broth. Rinse the hot pepper under running water to remove the seeds and inner white membrane. Add to the broth, together with the bay leaf and several grinds of pepper.
- Rinse the cranberries and pick them over to remove any that are spoiled. Roughly chop the berries on a wooden board or process them briefly in a food processor. Add to the broth and let simmer gently over low heat until the cranberries are soft and disintegrating into the broth.
- Add the cider to the broth. Mix well and simmer gently for 10 minutes. Serve hot, garnished with sour cream if desired. The soup may also be prepared ahead of time and reheated before serving.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 162 milligrams, Sugar 18 grams, TransFat 0 grams
CRANBERRY CARROT SOUP
Provided by Florence Fabricant
Categories easy, soups and stews, appetizer
Time 40m
Yield Eight servings
Number Of Ingredients 9
Steps:
- Peel and grate the carrots. Place them in a three to four quart saucepan with the cranberries and water. Simmer 20 minutes, until the cranberries and carrots are very tender.
- Strain the mixture, reserving the liquid. Transfer the carrots and cranberries to a food processor and puree them. Return the carrots and cranberries to the saucepan, along with the reserved cooking liquid. Add the sugar, salt, nutmeg, lemon juice and pepper. Bring to a simmer.
- Serve the soup hot, with a dollop of sour cream as a garnish on each portion.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 390 milligrams, Sugar 17 grams
CRANBERRY BEAN AND KALE SOUP
Provided by Elaine Louie
Categories dinner, weekday, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the beans: Rinse beans under cold water. Place in a stockpot and cover with 2 1/2 quarts cold water. On a large piece of cheesecloth, place the whole tomato, onion pieces, thyme, bay leaf, rosemary, carrot and garlic and tie together to loosely contain contents. Add to pot and press to submerge. Bring to a boil, then simmer until beans are tender, about 45 minutes.
- For the soup: While beans cook, fill another large pot with 4 quarts water, add 1 tablespoon salt and bring to a boil. Set aside a bowl of ice water. Add kale leaves to boiling water, blanch for 5 minutes, then use tongs or a slotted spoon to transfer to ice water; reserve cooking water. When leaves are completely chilled, drain well, squeezing out excess water. Chop finely into slender strips and set aside.
- Return kale cooking water to a boil. Set aside a bowl of ice water. Prick each cherry tomato with a fork, blanch in boiling water for 5 seconds, then drain and place in ice water until chilled. Peel tomatoes and set aside. Reserve cooking liquid.
- In a large skillet over medium heat, combine olive oil, onion, garlic and a pinch of salt. Sauté until onions are tender, about 5 minutes. Add cherry tomatoes and sauté until tomatoes soften and begin to break up, about 5 minutes. Using a potato masher, gently crush tomatoes without destroying their shape.
- Drain cooked beans, reserving cooking liquid. Discard cheesecloth and its contents. Return half the beans to pot, and mash with a potato masher until they are fairly smooth. Add remaining beans, contents of skillet, 1 quart cooking liquid from beans, and 1 quart cooking liquid from kale. Return to high heat to bring to a boil, then reduce heat and simmer for 10 minutes. Skim surface, discarding froth. Season to taste with salt and pepper, and add more cooking liquids, up to 1 quart, as desired; broth should remain thin.
- To serve, add chopped kale and cook only until heated through, 30 to 60 seconds. Place in heated soup bowls, and garnish each bowl with a drizzle of olive oil and a sprinkling of marjoram and parsley.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 620 milligrams, Sugar 6 grams
SPANISH CHORIZO, KALE AND CRANBERRY BEAN SOUP 2
Provided by Bobby Flay
Yield Makes: 6 servings
Number Of Ingredients 14
Steps:
- Heat a medium saucepan over medium-high heat. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper-towel lined plate and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons of fat, then add olive oil.) Add the garlic, carrots, celery and onions to the fat and cook over medium heat until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, 2 minutes. Add the stock, wine and salt; cover and bring to a boil. Add the cranberry beans and cooked chorizo; lower the heat to a simmer and cook until the beans and kale are soft, about 1 hour.
- Ladle the soup into bowls and drizzle with olive oil.
CRANBERRY BEAN AND KALE SOUP
Steps:
- 1.Rinse beans under cold water. Place in a stockpot and cover with 2 1/2 quarts cold water. On cheesecloth, place the whole tomato, onion pieces, thyme, bay leaf, rosemary, carrot and garlic and tie together. Add to the pot and press to submerge. Bring to a boil, then simmer until beans are tender, about 45 minutes. 2. Fill pot with 4 quarts water, add 1 tablespoon salt and boil. Set aside a bowl of ice water. Add kale leaves to boiling water, blanch for 5 minutes, then transfer to ice water; reserve cooking water. When leaves are completely chilled, drain well. Chop finely into slender strips and set aside. 3. Return kale cooking water to a boil. Set aside a bowl of ice water. Prick each cherry tomato with a fork, blanch in boiling water for 5 seconds, then drain and place in ice water until chilled. Peel tomatoes and set aside. Reserve cooking liquid. 4. In a large skillet over medium heat, combine olive oil, onion, garlic and a pinch of salt. Saute until onions are tender about 5 minutes. Add cherry tomatoes and saute until tomatoes soften and begin to break up about 5 minutes. Using a potato masher, gently crush tomatoes without destroying their shape. 5. Drain cooked beans, reserving cooking liquid. Discard cheesecloth and its contents. Return half the beans to pot, and mash with a potato masher until they are fairly smooth. Add remaining beans, contents of skillet, 1 quart cooking liquid from beans, and 1 quart cooking liquid from kale. Return to high heat to bring to a boil, then reduce heat and simmer for 10 minutes. Skim surface, discarding froth. Season to taste with salt and pepper, and add more cooking liquids, up to 1 quart, as desired, broth should remain thin. 6. To serve add chopped kale and cook only until heated through, 30 - 60 seconds. Place in bowls and garnish with a drizzle of olive oil and a sprinkling of marjoram and parsley.
RASPBERRY-CRANBERRY SOUP FOR TWO
Looking for a delicious recipe for two? Look no further!-Susan Stull, Chillicothe, Missouri
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press through a sieve; return to the pan. Press the raspberries through the sieve; discard skins and seeds. Add to cranberry mixture; bring to a boil. Stir in the sugar, lemon juice and cinnamon; remove from the heat., Cool for 4 minutes. Stir 1/2 cup soup into 3/4 cup cream. Return all to pan; bring to a gentle boil. Mix cornstarch with remaining cream until smooth; gradually stir into soup. Cook and stir for 2 minutes or until thickened. Serve hot or chilled. Serve with whipped cream and additional raspberries if desired.
Nutrition Facts : Calories 361 calories, Fat 12g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 65mg sodium, Carbohydrate 55g carbohydrate (46g sugars, Fiber 5g fiber), Protein 5g protein.
WILD MUSHROOM AND CRANBERRY BEAN SOUP
Provided by Moira Hodgson
Categories soups and stews, appetizer
Time 2h
Yield 6 - 8 servings
Number Of Ingredients 20
Steps:
- Simmer the dried mushrooms and shallots in two quarts water for 20 minutes. Meanwhile, heat the olive oil in a large stock pot and cook the garlic, celery, onion and leeks until soft.
- Strain the mushroom stock into the vegetables. Add the beans, thyme, rosemary, bay leaves, Cayenne and freshly ground pepper to taste (about a teaspoon). Bring to a boil, cover and simmer until the beans are cooked, stirring occasionally (they will take 45 to 90 minutes, depending on their age).
- Cut and discard the tough stalks from the broccoli rabe and coarsely chop the leaves and flowers. Add them to the beans with the fresh mushrooms and cook 12 minutes. Season to taste with balsamic vinegar and salt.
- Garnish the soup with chives and serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 6 grams
RASPBERRY-CRANBERRY SOUP
Steps:
- 1. In a 3 quart saucepan, bring cranberries and apple juice to a boil; reduce heat and simmer, uncovered, for 10 minutes.
- 2. Press through a sieve; return to the pan.
- 3. Also press the raspberries through the sieve; discard skins and seeds.
- 4. Add to cranberry mixture; bring to a boil.
- 5. Add sugar, lemon juice and cinnamon; remove from the heat and cook 4 minutes.
- 6. Stir 1 cup into 1 1/2 cups half and half.
- 7. Return all to pan; bring to a gentle boil.
- 8. Mix cornstarch with remaining half and half; stir into soup.
- 9. Cook and stir for 2 minutes - Serve hot or chilled. Garnish with whipped cream and raspberries, if desired.
CHILLED CRANBERRY SOUP
This recipe comes from the 2004 cookbook, The Joy of Cranberries: The Tangy Red Treat, that I received from my first cookbook swap partner in Zaar! Preparation time does not include the more than 4 hours needed to cool & chill the soup before serving.
Provided by Sydney Mike
Categories Berries
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a r4-quart sucepan, mix water, sugar, cinnamon sticks & cloves.
- Bring to boil over high heat, then add cranberries & return to a boil.
- Reduce heat & cook until cranberries pop, about 5 minutes.
- Remove from heat & stir in lemon juice & orange zest.
- Cool to room temperature, then chill about 4 hours in the refrigerator.
- When ready to serve, top each bowl of soup with a dollop of sour cream.
- Refrigerate any leftovers.
Nutrition Facts : Calories 353.1, Fat 1.7, SaturatedFat 1, Cholesterol 3.2, Sodium 9.7, Carbohydrate 88, Fiber 4.6, Sugar 79, Protein 0.7
RASPBERRY CRANBERRY SOUP BY EDDIE
This soup is great on a hot day or just whenever. I like to serve it with some cinnamon toast.
Provided by Eddie Jordan @EDWARDCARL
Categories Other Soups
Number Of Ingredients 9
Steps:
- In a large sauce pan bring cranberries and apple juice to a boil, reduce heat and simmer uncovered 10 minutes.
- Press cranberries through a sieve return to pan.
- Also press the raspberries through sieve and discard skin and seeds.
- Add to cranberry mixture bring to a boil.
- Add sugar, lemon juice, and cinnamon cook 4 minutes.
- Stir in 1 1/2 cup half & half. Return to pan and bring to a gentle boil.
- Mix in cornstarch with remaining half & half stir into soup.
- Cook and stir for 2 minutes. Serve hot or chilled. Garnish with whipped cream and whole raspberries.
CRANBERRY-CARROT SOUP WITH GINGER
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Peel and grate the carrots. Put them in a three- to four-quart saucepan with the cranberries and water. Simmer 20 minutes, until the cranberries and carrots are very tender.
- Strain the mixture, reserving the liquid. Transfer the carrots and cranberries to a food processor and puree. Return the carrots and cranberries to the saucepan along with the reserved cooking liquid. Add the sugar, ginger, salt, nutmeg, lemon juice and pepper to taste. Bring to a simmer.
- Serve the soup hot, with a dollop of sour cream as a garnish on each portion.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 245 milligrams, Sugar 17 grams
CHILLED CRANBERRY SOUP
Categories Fruit
Number Of Ingredients 12
Steps:
- Ina cup, blend the cornstarch and water. Set aside. Thoroughly rinse the cranberries under running water, shaking to remove excess water. In a 6-quart pot, combine the 3 cups of water, two sugars, cinnamon, allspice, cloves, and peppercorns. Bring to a boil. Then reduce to a simmer, add the cranberries, and cook, stirring occasionally, for about 15 minutes, or until the berries are tender. Stir in the cornstarch mixture, bring to a boil, and cook, stirring constantly, until thickened. Turn off the heat, chill slightly, and then refrigerate until ready to serve. When ready, stir in the whipped cream and wine, adjust the flavor for sweetness, and serve.
PUMPKIN AND CRANBERRY SOUP
This recipe was published in my local paper, and adapted from The "New England Soup Factory Cookbook" by Marjorie Druker and Clara Silverstein. The sherried cranberries are what make the recipe pop. Prep time does not include time to soak the cranberries.
Provided by duonyte
Categories Pumpkin
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Place the cranberries in a glass or ceramic bowl and add sherry. Cover the bowl and let the cranberries soak at least 2 hours or overnight.
- In a stockpot, melt the butter over medium heat. Add the onion, celery and carrots and saute 5 minutes.
- Add the pumpkin, stock, brown sugar, maple syrup and nutmeg and bring to a boil.
- Reduce the heat to medium and simmer 30 minutes.
- Remove from heat and puree or blend until creamy.
- Add the cream and the cranberries with the soaking liquid.
- Season with salt and pepper and stir well.
Nutrition Facts : Calories 289.9, Fat 15.2, SaturatedFat 8.8, Cholesterol 47.2, Sodium 315.1, Carbohydrate 31.9, Fiber 2, Sugar 18.4, Protein 6.1
CRANBERRY BEAN SOUP
Entered for safe-keeping, by Anna Tasca Lanza, "The Heart of Sicily: Recipes and Reminiscences of Regaleali, a Country Estate". Preparation time includes 8 hours of soaking of the dried cranberry beans.
Provided by KateL
Categories Beans
Time 9h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak the beans in cold water to cover overnight.
- Drain and place beans in a large saucepan with the onion, celery, and carrots. Cover with water, bring to a boil, lower the heat, and simmer until the beans are almost done, about 1 hour.
- Meanwhile, saute the pancetta until it renders its fat.
- Add the garlic cloves and saute.
- Add the tomatoes and parsley and cook for 15 minutes.
- Remove 2 cups of beans from the saucepan and puree them in a food mill or food processor. Stir the puree back into the soup.
- Add the tomato mixture and the spaghetti to the soup.
- Taste and season with salt and pepper.
- Cook the soup to warm it through.
- Garnish with minced garlic and a stream of olive oil.
Nutrition Facts : Calories 268.9, Fat 1.1, SaturatedFat 0.3, Sodium 23.7, Carbohydrate 50.6, Fiber 15.9, Sugar 3.1, Protein 15.9
CREAM OF BUTTERNUT SQUASH AND CRANBERRY SOUP
Provided by Food Network
Yield About 12 cups, 8 to 12 serving
Number Of Ingredients 12
Steps:
- Make the cranberry puree: In a heavy saucepan combine the cranberries, the Port, and the sugar and simmer the mixture, stirring occasionally, for 7 to 10 minutes, or until the cranberries burst and the mixture starts to thicken. In a food processor puree the mixture and force the puree through a fine sieve into a bowl, discarding the solids. The puree keeps, covered and chilled, for 3 days.
- Make the soup: In a large heavy saucepan cook the onion and the carrots in the butter over moderately low heat, stirring occasionally, until the onion is softened, add mace, ginger, 1/2 teaspoon of white pepper, squash, sweet potatoes, and 4 cups of the broth, and simmer the mixture, covered, for 30 minutes, or until the vegetables are very soft. In a blender or food processor puree the soup in batches, transferring it as it is pureed to a saucepan, and stir in the remaining 2 cups broth, the additional white pepper, and salt to taste. The soup keeps, covered and chilled, for 1 day.
- To serve the soup: Reheat the cranberry puree and spoon it into a pastry bag fitted with a small plain tip. (Alternatively, spoon the puree into a small resealable plastic bag and cut off the tip of one corner.) Reheat the soup, divide it among soup bowls, and pipe about 1 tablespoon of the cranberry puree decoratively onto each serving.
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