Acknowledgments xi

Preface xii

Introduction xiv

1 A Healthy Diet 3

Nutrition 101 5Calories Count 6Essential Nutrients 8Noncaloric Nutrients 13Dietary Guidelines and Recommendations 22Dietary Restrictions 26Nutrition Labeling 26Summary 33

2 Healthy Ingredients 35

Issues in Ingredient Selection 36In the Kitchen 43Fresh Produce 46Grains 60Dried Legumes 65Soyfoods 65Nuts and Seeds 66Fats and Oils 67Chocolate 68Dairy and Eggs 69Fish and Shellfi sh 70Meat and Poultry 73Seasonings, Condiments, and Beverages 74Summary 82

3 The Techniques of Healthy Cooking 85

General Cooking Guidelines 86Techniques for Vegetables 100

Techniques for Fruits 104Techniques for Grains 106Techniques for Legumes 108Techniques for Nuts and Seeds 110Techniques for Meats, Poultry, Fish, and Shellfi sh 110The Role of Flavor 114Summary 129

4 Developing Healthy Recipes and Menus 131

Reading a Recipe for Nutrition 132Using Existing Recipes 132Modifying Recipes 134Creating Original Recipes 135Cooking with Less Fat 137Cooking with Less Salt 139Cooking with Less Sugar 140Cooking with Less Alcohol 140Menu Development 141Objectives in Creating a Healthy Menu 149Menu Development for Special Needs 150Vegetarian Menus 151Communicating 152Summary 157

5 Soups, Salads, and Appetizers 159

Basic Consommé 160Chicken Consommé with Herbed Goat Cheese

Ravioli 161Double Chicken Consommé with Spring Rolls 162Game Hen Consommé with Roasted Garlic Custards

163Wonton Soup 165Carrot Consommé with Lemongrass, Ginger, Spicy

Asian Grilled Shrimp, and Bean Threads 166Mushroom Consommé with Shiitake, Bok Choy, and

Carrot Curls 168Michigan White Bean Soup 169

Contents

CONTENTS v

Summer-Style Lentil Soup 170Potato and Smoked Scallop Soup 170Pan-Smoked Tomato Bisque 171Seafood Minestrone 172Louisiana Chicken and Shrimp Gumbo 173Potato and Vegetable Soup 174Tortilla Soup 175Traditional Black Bean Soup 176Sweet Onion–Radish Soup 177Beet-Fennel-Ginger Soup 179Sweet Potato Soup 179Butternut Squash Soup 180Cold Asparagus Soup 181Corn Velvet Soup with Crabmeat 182Chowder of Corn and Maine Lobster 184Crab and Wild Mushroom Chowder 185Chilled Gazpacho 187Smoked Corn Chowder 188Chilled Melon Soup with California Champagne 189Chilled Red Plum Soup 189Chilled Seafood Soup 190Curried Apple-Squash Soup 191Grilled Garlic Shrimp and Radish Salad 192Tuna Carpaccio with Shiitake and Red Onion Salad 195Carpaccio of Beef with Fresh Artichokes and Tomato

Salad 196Smoked Duck with Red Lentil Salad and Golden

Beets 199Wild Rice Salad 200Curried Rice Salad 200Red Lentil Salad 201Black Bean Salad 201Barley Salad 202Soba Noodle Salad 203Roasted Red Pepper Salad 204Jícama Salad 204Mexican Corn Salad 205Warm Cabbage Salad 205Marinated Asian Vegetable Salad 206Marinated Chanterelles 206Fruit Salad with Orange Blossom Syrup 207Chinese Long Bean Salad with Tangerines and

Sherry-Mustard Vinaigrette 208Stone Fruits with Mint Syrup 210Winter Greens with Warm Vegetable Vinaigrette 210Spinach Salad with Marinated Shiitake Mushrooms

and Red Onion 211Hearty Greens and Wild-Ripened Cheddar with

Hazelnut Verjus–Mustard Dressing 212Warm Salad of Wild Mushrooms and Fennel 213Mixed Green Salad with Pears, Walnuts, and Blue

Cheese 213

Romaine and Grapefruit Salad with Walnuts and Stilton 214

Mediterranean Salad 217Warm Salad of Hearty Greens, Blood Oranges, and

Pomegranate Vinaigrette 218Grilled Chicken and Pecan Salad 219Grilled Tuna Niçoise 219Grilled Tuna with Spring Herb Salad and Marinated

Tomatoes 220Portobello with Tuscan Bean Salad and Celery Juice

223Seared Scallops with Beet Vinaigrette 224Scallop Seviche in Cucumber Cups 226Salmon Cakes with Cucumber Relish 227Asparagus with Lump Crabmeat and Sherry

Vinaigrette 228Asparagus with Morels 230Prosciutto with Grilled Vegetables 230Wild Mushroom and Goat Cheese Strudel 231Mussels in Saffron and White Wine Sauce 232Clams Steamed in Beer 234Medallions of Lobster with Asian Vegetables 235Vietnamese Summer Rolls 237Mousseline-Style Forcemeat 238Mediterranean-Style Seafood Terrine 239Duck Terrine 240Grilled Bell Pepper and Eggplant Terrine 241Cucumber Granité 241

6 Main Dishes for Lunches and Dinners 243

Seared Cod in a Rich Broth with Fall Vegetables, Chive Pasta, and Ginger-Scallion Butter 244

Sautéed Squid and Steamed Mussels with Cannellini Beans, Spinach, and Pancetta 245

Seared Atlantic Salmon with Corn, Potato, and Arugula Salad 246

Lobster Wrapped in Rice Paper with Asian Salad 247Stir-Fried Scallops 248Seared Cod with Shellfi sh, Tomato-Fennel Broth,

Saffron Pasta, and Chorizo 249Salmon with Spinach and Sparkling Wine–Butter

Sauce 250Stir-Fried Shrimp with Lo Mein and Ginger-Sesame

Vinaigrette 251Broiled Red Snapper with Lime-Cilantro Vinaigrette

252Grilled Swordfi sh with Roasted Red Pepper Salad 254Grilled Salmon with Savoy Cabbage and Heirloom

Bean Sauce 254

vi TECHNIQUES of HEALTHY COOKING

Grilled Halibut with Roasted Red Peppers and Warm Potato Salad 255

Grilled Herbed Salmon with Southwest White Bean Stew 257

Grilled Swordfi sh with Black Pepper Pasta 258Spicy Asian Grilled Shrimp 259Grilled Yellowfi n Tuna with Citrus Salad 259Grilled Soft Shell Crabs 260Grilled Swordfi sh with Lentil Ragoût and Horseradish

and Apple Cream Dressing 260Broiled Swordfi sh with Tomatoes, Anchovies, and

Garlic 262Pan-Roasted Salmon with Moroccan Spices and

Lentil Ragoût 262Scallop Gratin with Wild Mushrooms 263Sautéed Sole with Preserved Mango Chutney and

Broiled Bananas 265Bass and Scallops en Papillote 265Sea Bass in Tomato, Fennel, and Saffron Sauce 266Sunshine Bass with a Ginger Nage 267Cioppino 268Bouillabaisse 269Tenderloin of Beef with Mild Ancho Chile Sauce and

Jalapeño Jack Cheese Polenta 270Tenderloin of Beef with Wild Mushrooms 271Sautéed Medallions of Pork with Warm Cabbage

Salad 272Sautéed Veal with Wild Mushrooms and Leeks 272Loin of Lamb with Blood Orange Sauce 273Lamb Shish Kebob 273Grilled Flank Steak with Roasted Shallot Sauce 274Grilled Veal with Blackberries and Vanilla 276Indian Grilled Buffalo 277Broiled Lamb Chops with Caramelized Root Vegetables

and White Bean–Rosemary Sauce 279Tenderloin of Beef with Blue Cheese and Herb Crust

280Roasted Loin of Pork with a Honey-Mustard Pan

Sauce 281Cassoulet with Smoked Tomatoes 282Chili Stew 283Buffalo Chili 284Lamb Shanks Braised with Lentils 285Curried Goat 286Chicken Stir-Fry with Soba Noodles 287Duck Breast with Roasted Shallots and a Roasted

Onion and Vinegar Sauce 288Sautéed Turkey Medallions with Tomato-Basil Jus 289Duck Stir-Fry with Shrimp 290Grilled Chicken and Spicy Pecans 291Grilled Quail Wrapped in Prosciutto with Figs and

Wild Mushrooms 292Grilled Chicken Burritos 292

Grilled Kibbe Kebobs 293Jerk Chicken 294Chicken Breast with Peaches in Zinfandel Wine

Sauce 294Grilled Pheasant with Asparagus and Black Truffl e

Butter 296Pan-Smoked Chicken Breast with Artichoke and

Mustard Sauce 296Herb-Breaded Chicken with Creamy Mustard Sauce

297Whole Wheat Quesadillas with Roasted Chicken,

Ancho Chile Caciotta, and Mango Salsa 299Duck Breast Crépinette 300Smoked Turkey Breast with Cranberry-Orange

Vinaigrette 301Poached Chicken Breast in Spicy Broth 302Poached Cornish Game Hen with Star Anise 303Chicken and Shrimp Pot Pie with Herb-Cracker Crust

304Paella Valenciana 305Rabbit and Oyster Etouffée 306Asian Buckwheat Noodle Salad with Hot Sesame

Chicken 307Mu Shu Vegetables 309Mu Shu Pancakes 309Stir-Fried Garden Vegetables with Marinated Tofu 310Wild Mushroom and Couscous Parfait 311Risotto Cakes with Green Beans, Wax Beans, and

Chanterelles 312Couscous and Red Lentils with Moroccan-Style

Roasted Vegetables in Saffron Broth 313Barley Risotto Crumble 314Southwestern Vegetable Lasagna 315Yucatán Pumpkin Seed–Sauced “Enchiladas”

with Roasted Tomato and Hard-Boiled Egg (Papadzules) 316

Roasted Eggplant Tian 318Stuffed Cabbage Roll 318Wild Mushroom and Nut Pie 319Barley Risotto with Garden Vegetables 320Farro with Vegetable Ragoût and Parsley and

Toasted Almond Salsa 321Black Bean Chili 322Vegetable Stew 323Shrimp-Filled Pasta 324Chorizo-Filled Pasta 325Goat Cheese Ravioli 326White Bean Ravioli 327Shrimp and Herb Ravioli with Fennel Sauce 328Lobster Cappelletti with Ginger Sauce 329Gnocchi with Shiitake, Oven-Dried Tomatoes,

Zucchini, and Pesto 331

CONTENTS vii

Linguine with Olives, Basil, and Red and Yellow Tomatoes 332

Linguine with Clams, Fennel, Leeks, and Saffron 332Fedelini with Broccoli Rabe, Pancetta, Parmesan,

and Toasted Crumbs 333Capellini with Grilled Vegetable Ragoût 334Grilled Asparagus with Morels, Bowtie Pasta, and

Spring Peas 335Fettuccine with Corn, Squash, Chile Peppers, Crème

Fraîche, and Cilantro 336Capellini with Tomatoes, Olives, and Capers 338Rigatoni in Wild Mushroom Broth with Spring

Vegetables 338Paglio e Fieno with Peas, Smoked Salmon, and

Capers 339Basic Pizza Dough with Variations 340Pizza with Roasted Tomatoes and Mozzarella 342Pizza with Wild Mushrooms and Goat Cheese 345Smoked Tomato and Provolone Pizza with Black

Olives 346Apple-Cheddar Pizza 346Barbecued Chicken Pizza with Tomato Salsa 347Lobster and Jalapeño Pizza 347Shrimp and Clam Pizza with Pesto 348Smoked Mozzarella, Prosciutto, and Roasted Pepper

Pizza 348Charred Raw Beef or Buffalo Sandwich with Roasted

Shallots 349Vegetable Fajitas 350Crabmeat and Shrimp Sandwich 351French Dip Sandwich 351Grilled Yellowfi n Tuna Salad Sandwich 352Grilled Garden Sandwich with Warm Slaw and Crispy

Potato Slices 353Moroccan Chicken Pita Sandwiches 355Falafel 356Turkey Burgers 358Chicken and Mushroom Burgers 358Vegetable Burgers 359

7 Side Dishes 361

Haricots Verts with Walnuts 362Asparagus with Toasted Anchovies, Garlic, and

Lemon 363Broccoli Rabe with Garlic and Red Pepper Flakes 364Southern-Style Kale 364Brussels Sprouts with Mustard Glaze 367Wild Rice Succotash 367Roasted Smoked Corn 368Roasted Corn and Black Beans 368

Grilled Vegetables 369Pan-Steamed Zucchini and Yellow Squash Noodles

369Ratatouille 370Artichokes and Mushrooms in White Wine Sauce 372Braised Belgian Endive 372Fennel Braised in Chardonnay 373Saffron Caulifl ower and Onions 373Caramelized Pearl Onions 374Cipollini Onions in Brown Sauce 374Caramelized Root Vegetables 375Moroccan-Style Roasted Vegetables 375Pecan Carrots 377Corn Pudding 377Basic Rice Pilaf 378Barley Pilaf 378Barley and Wheat Berry Pilaf 379Quinoa Pilaf with Red and Yellow PeppersRisotto 380Wild and Brown Rice Pilaf with Cranberries 380Lemon-Dill Rice 381Vegetarian Dirty Rice 382Couscous 382Polenta 383Buckwheat Polenta 383Goat Cheese Polenta 384Pumpkin Risotto 384Farro 385Curried Teff 385Kasha with Spicy Maple Pecans 386Stir-Fried Barley 386Hazelnut Wild Rice 387Basic Beans 388Black Bean Cakes 389Black Bean and Cornmeal Loaf 390Vegetarian Refried Beans 391Chickpea Stew 392Southwest White Bean Stew 392Three-Bean Stew 393Smoky Braised Black-Eyed Peas 394Steamed Spinach with Garlic and Pernod 394Purée of Yellow Split Peas 397Basic Pasta Dough with Variations 398Buckwheat Noodles 399Jalapeño Pasta 399Saffron Pasta 400Chile Pepper Pasta 400Spätzle 401Gnocchi 401Saffron Potatoes 402Rösti Potatoes with Celeriac 402Potato Pancakes with Roasted Tomato Sauce 403

viii TECHNIQUES of HEALTHY COOKING

Fondant Potatoes 403Curried Yukon Gold Potatoes 405Sweet Potato Cakes 405Oven-Roasted Potatoes 406Potato Gratin 406Celeriac and Potato Purée 407Potato Purée with Roasted Eggplant and Garlic 407

8 Breakfast and Beverages 409

Granola 410Basic Crêpe Batter 411Breakfast Sausage Patties 412Four-Grain Waffl es 415Pumpkin or Banana Pancakes 415Sausage-Stuffed French Toast with Winter Fruit

Compote 416Maple and Apple Butter Syrup 416Steel-Cut Oats with Cinnamon and Dried Fruit 417Tortillas de Papas 419Piperade Wrap 420Spinach Souffl é 423Raspberry-Lime Rickey 424Mediterranean Cooler 424Bitters and Sparkling Mineral Water 424Juicy Fling 426Lemonade 426Seabreeze 426Cantaloupe Cocktail 427Gazpacho Cocktail 427Passion Fruit Cocktail 428The American Cocktail 428Tropical Fruit Smoothie 429Frozen Cappuccino 429Chai 430Mandarin Frappé 430Hot Mulled Cider 433Hot Cocoa 433

9 Baked Goods and Desserts 435

Oat Bran and Dried Fruit Muffi ns 436Country Corn Bread 436Black Pepper Biscuits 439Spiced Graham Muffi ns 439Grilled Naan with Eggplant Purée 440Dairy Base for Frozen Glacé and Bavarians 442Apple Pie Glacé 443Pear Sorbet 443Chocolate-Ricotta Bavarian 445

Champagne and Lemon Sorbet 446Apricot Sauce 446Caramel Sauce 447Cider and Raisin Sauce 447Fresh Berry Coulis 448Chocolate Spa Cream 448Honey Crisps 449Almond-Anise Biscotti 451Almond Tuiles 451Lace Triangles 452Chocolate Hippenmasse 453Fudge Brownies 453Chocolate Fudge Cookies 454Oatmeal-Pear Cookies 454Strudel Dough 455Apple Strudel 456Sweet Ricotta Pastry 457Sponge Cake 458Chocolate Cake 459Chocolate Angel Food Cake 460Chocolate Crêpes 460Rice Pudding 461Chocolate Custard 461Chocolate-Yogurt Mousse 463Polenta Souffl é 464Apple Cobbler 465Grilled or Broiled Bananas 466Grilled Bananas with Strawberry Glacé in a Honey

Crisp 466Baked Figs 468White Chocolate Cheesecake 468Honey-Vanilla Cheesecake 469Summer Melons with Warm Caramel Sauce 470Berry Napoleon 470Glazed Pineapple Madagascar 471Tarte Tatin, St. Andrew’s Style 471Individual Peach and Blueberry Galettes 472Carrot Cake with Cream Cheese Icing 475Lemon Tart 476Warm Strawberries with Frangelico Glacé and

Shortcake 477Warm Fruit Compote 478Poached Pears 478Winter Fruit Compote 479

10 Chef ’s Pantry 481

Moutabel (Roasted Eggplant Spread) 482Skordalia (Greek Garlicky Potato Spread) 482White Bean Purée 483Tapenade 484

CONTENTS ix

Guacamole 484Tomato Salsa 485Tomatillo Salsa 485Green Papaya Salsa 486Parsley and Toasted Almond Salsa 486Mango Salsa 486Orange and Herb Conserve 487Pearl Onion and Raisin Confi t 487Beet Chutney 487Preserved Mango Chutney 488Cucumber Raita 488Red Onion Confi t 488Chicken Stock 489Vegetable Stock 490Fish Fumet 491Court Bouillon 491Fond de Veau Lié 492Vegetarian Demi-Glace 493Wild Mushroom Jus 493Ancho Chile Sauce 494Cider Sauce 494Creamy Mustard Gravy 495Ginger Sauce 495Shrimp Sauce 495Wild Mushroom and Rosemary Sauce 496Roasted Onion and Vinegar Sauce 496Velouté-Style Sauce/White Sauce 497Sparking Wine–Butter Sauce 497Red Pepper Coulis 498Tomato Coulis 498Yellow Tomato Coulis 499White Bean–Rosemary Sauce 499Heirloom Bean Sauce 499Black Bean Sauce 500Lentil Ragoût 501Barbecue Sauce 501Pesto 502Gremolata 502Duxelles 502Vinaigrette-Style Dressing 503Balsamic Vinaigrette 503Port Wine Vinaigrette 504Lime-Cilantro Vinaigrette 504Tomato Vinaigrette 504Ratatouille Vinaigrette 505Roasted Vegetable Vinaigrette 505Five-Mustard Vinaigrette 506Asian Vinaigrette 506Creamy-Style Dressing 507

Blue Cheese Dressing 507Ranch Dressing 508Caesar Dressing 508Anchovy-Caper Dressing 508Horseradish and Apple Cream Dressing 509Saffron Aïoli 509Honey-Mustard Glaze 510Ginger-Scallion Butter 510Truffl e Butter 510Berbere Spice Blend 511Tandoori Marinade 511Basil Oil 512Curry Oil 512Crispy Potato Slices 512Oven-Roasted Tomatoes 513French Bread Croutons 513Garlic Croutons 513

Appendix: Recipe Analysis 514

Table of Nutrition Information 514Nutrient Content Claims 530Health Claims 536Reference Amounts Customarily Consumed Per

Eating Occasion 541Weight Measure Conversions 545Volume Measure Conversions 545Temperature Conversions 545Information, Hints, and Tips for Calculations 546Common Equivalencies for U.S. Volume Measures

546

Recommended Resources

and Readings 547

Sanitation and Safety 547Chemistry of Cooking 547Nutrition and Nutirional Cookery 547General and Classical Cookery 548

Glossary 549

Recipe Index 566

Subject Index 576

x TECHNIQUES of HEALTHY COOKING

FIRST COURSE DISHES, even when they are served as

the main event, are a good place to start when you want

to introduce healthier options on your menu. Soups can

be brothy and light, perfect as the fi rst course for a multi-

course meal. Some studies have shown that eating soup

or a salad before the main course gives individuals the

“will power” to resist fat- and calorie-laden entrees (and

desserts) by fi lling them up.

Carefully chosen and measured amounts of ingredients

that are typically high in fat, sodium, or calories can give

these smaller dishes a signifi cant boost in fl avor. Olives and

capers add a punch of salty savor and let you cut back on

the salt you might otherwise feel compelled to add. A bit of

cheese or even bacon piques the appetite without tempting

your guests to overindulge.

Appetizers, whether you serve them as a plated fi rst

course or “miniaturize” them to serve on a buffet or passed

on a tray, give the chef great freedom to experiment with

less familiar cuisines and open up a whole new avenue for

broadening your repertoire.

Soups, Salads,

and Appetizers

5

178 TECHNIQUES of HEALTHY COOKING

Cold Asparagus Soup (page 181), Beet-Fennel-Ginger Soup, Curried Apple-Squash Soup (page 191) served in 2 fl oz / 60 mL portions as part of a chilled soup sampler.

CHAPTER 5 Soups, Salads, and Appetizers 179

Beet-Fennel-Ginger Soup

batch yield: 2 qt / 2 L

servings: 10

portioning information:

I cup / 180 mL

nutrition per serving:

51 calories, 0 g fat, 10 g total

carbohydrate, 3 g protein, 369 mg

sodium, 0 mg cholesterol

1I lb / 795 g chopped beets

1 lb / 450 g chopped savoy cabbage

1 lb / 450 g chopped fennel

2 tsp / 10 mL chopped garlic

1H oz / 45 g chopped ginger

2 qt / 2 L Vegetable Stock (page 490)

1 tsp / 5 mL kosher salt

G tsp / 1.25 mL ground black pepper

10 tbsp / 150 mL drained nonfat yogurt

2 tbsp / 30 mL fennel sprigs

1. Combine the beets, cabbage, fennel, garlic, ginger, and stock in a large soup pot. Bring to

a boil, cover, and simmer until the vegetables are tender.

2. Strain the soup through a large-holed sieve. Purée the vegetables and a small amount of

stock in a blender until smooth. Use the remaining stock to adjust the consistency of the soup.

Season the soup with salt and pepper. Chill the soup. The soup is ready to serve once it is

completely cooled.

3. To serve, portion the cold soup into a chilled bowl or cup with a 6-oz / 180-mL ladle. Garnish

each portion with 1 tbsp / 15 mL yogurt and a few fennel sprigs.

Sweet Potato Soup

batch yield: 2 qt / 2 L

servings: 10

portioning information:

I cup / 180 mL

nutrition per serving:

160 calories, 4 g fat, 26 g total

carbohydrate, 6 g protein, 350 mg

sodium, 8 mg cholesterol

3 oz / 85 g diced onions

2H oz / 70 g diced celery

1H oz / 45 g diced leeks

1 tsp / 5 mL minced garlic

2 qt / 2 L Chicken Stock (page 489)

1H lb / 680 g sweet potatoes, peeled and diced

1 cinnamon stick

G tsp / 1.25 mL ground nutmeg

1 tbsp / 15 mL maple syrup

1 tsp / 5 mL kosher salt

H cup / 120 mL evaporated skim milk

GARNISH

10 tsp / 50 mL whipped heavy cream

10 tsp / 50 mL slivered almonds, toasted

5 tsp / 25 mL dried currants

1. In a soup pot, sweat the onions, celery, leeks, and garlic in a small amount of the stock

until translucent. Add the remaining stock, potatoes, cinnamon, and nutmeg. Simmer until the

potatoes are tender. Discard the cinnamon stick and purée the soup, using a food processor,

blender, or immersion blender, until smooth and strain through a fi ne-mesh sieve.

2. Chill for 8 to 12 hours, allowing the fl avor to develop. Add the syrup, salt, and milk to the

cold soup (by batch or by portion).

3. To serve, portion the cold soup into a chilled bowl or cup with a 6-oz / 180-mL ladle. Garnish

with 1 tsp / 5 mL whipped cream, 1 tsp / 5 mL almonds, and H tsp / 2.5 mL currants.

180 TECHNIQUES of HEALTHY COOKING

Butternut Squash Soup

batch yield: 2 qt / 2 L

servings: 10

portioning information:

I cup / 180 mL

nutrition per serving:

80 calories, 2.5 g fat, 12 g total

carbohydrate, 3 g protein, 330 mg

sodium, 10 mg cholesterol

2H tsp / 12 mL minced ginger

2 tbsp / 30 mL white wine

1I oz / 50 g diced onion

1I oz / 50 g diced celery

1 tsp / 5 ml minced garlic

1G pt / 600 mL Chicken Stock (page 489)

2G lb / 1 kg butternut squash, peeled, cubed

N cup / 80 mL nonfat plain yogurt

3 tbsp / 45 mL heavy cream

N cup / 80 mL sparkling mineral water

1 tsp / 5 mL kosher salt

G tsp / 1.25 mL ground white pepper

GARNISH

2 tbsp / 30 mL chopped chives

1. Steep the ginger in the wine for 30 minutes. Strain and discard the ginger.

2. In a soup pot, sweat the onions, celery, and garlic in a small amount of stock until translucent.

Add the remaining stock and the squash. Simmer until the squash is tender. Purée the soup

using a food processor, blender, or immersion blender. Chill the soup. The soup is ready to

fi nish and serve once it is completely cooled.

3. Stir the ginger infusion, yogurt, cream, mineral water, salt, and pepper into the cold soup.

4. To serve, portion the cold soup into a chilled bowl or cup with a 6-oz / 180-mL ladle. Garnish

each portion of soup with chives.

Serving Suggestion

A small dollop of whipped cream and toasted pumpkin seeds may also be used to garnish

the soup.