Busters Recipes

Winter Squash-Pear Soup with Tarragon Cream Soup
  
3 to 4 lb. winter squash, peeled and cut into 1" cubes
1 tsp. dried tarragon
2 yellow onions, cut in half, and sliced thinly
1 tsp. dried thyme
2 1/2 quarts vegetable stock
1/3 cup white miso
1/2 cup white wine or sherry
1 tsp. salt
2 cups diced celery
1/2 tsp. black pepper
3 pears  
  
  Tarragon Cream:  
1/4 cup. fresh tarragon leaves
1/2 tsp. nutmeg
1 cup cashews
2 cups water
juice of 2 lemons
1 tsp. salt
   
Heat the wine or sherry in a soup pot and add the onions and celery. Cook over medium heat unitl the liquid evaporates and the onions are slightly browned.
Peel, core, and dice 2 of the pears into 1" cubes. Add the pear, squash, tarragon, thyme and stock to the soup pot. Bring to a boil over med heat, and then turn down and simmer, covered until squash is soft- about 40 minutes.
Puree the soup with the miso in batches in a food processor or blender until smooth. Return to pot and add salt and pepper.
Slice the remaining pear into very thin slices. Ladle the soup into bowls and top with tarragon cream and pear slices.
  
  Tarragon Cream:
Place all ingredients into a blender and blend until very smooth. If still gritty, strain through a chinois (fine strainer) or cheesecloth.

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