Right after Adam Platt’s latest restaurant review, New York Magazine highlights a trendy seasonal vegetable, accompanied by a recipe. During the holiday months, these home cooking ideas get an upgrade with the assistance of high-end chefs sharing their restaurants’ culinary secrets.
I had been eying Michael White’s Curry Butternut Bisque with Jumbo Lump Crab for a long while, waiting for the perfect opportunity to make this hearty soup. A chilly Sunday in December proved to be the perfect day. I made my way to Fairway, collected the numerous, yet easy ingredients.
This dish isn’t hard to make but requires a bit of time, patience and getting messy. First, cut the two butternut squash in half length wise, keeping the skin on. Drizzle a little olive oil and place into 350 degree oven allowing to roast until tender.
In the mean time, heat a large pot with butter and olive oil to create a mirepoix, a mixture of celery, carrots and onions used routinely as a base for soups. In addition, include two sprigs of thyme and bay leaves. Allow for this to cook until the vegetables become translucent.
Next, add grated ginger, curry powder and garlic. Allow to cook for a few minutes, making the mixture turn a darker brown color.
Meanwhile, remove the squash from the oven and allow to cool slightly. Scoop the insides into the giant pot. Add 8 cups (2 qts) of Seafood Stock to the pot and reduce the heat, allowing for the mixture to simmer for 45 minutes.
Remove bay leaves and thyme. Using an immersion blender, purée the soup until smooth. Taste, adding salt, pepper and curry powder to enhance the taste. Allow to cool, slightly.
Prepare the crab for the presentation by allowing the meat to soak in lemon juice and zest, to give a nice acidity to cut through the rich soup. Let sit for 10-15 mixtures prior to plating.
Form little mounds of crab meat in the middle of the bowl, piled high.
Carefully pour the soup around the crab meat (you’ll improve with practice). Add a dollop of creme fraiche to the bisque. With a toothpick gently swirl the creme fraiche with the bisque to creates marbled look, instead of actually mixing the two. Garnish with pomegranate seeds. Serve and enjoy!!
Curry Butternut Squash Bisque with Jumbo Lump Crab
Adapted from New York Magazine
2 butternut squashes, halved, seeds removed, drizzled with olive oil
5 tbs. unsalted butter
1/3 cup extra-virgin olive oil
2 cups chopped yellow onion
2 bay leaves
2 sprigs fresh thyme
2 large celery ribs, trimmed and chopped
2 large carrots, peeled and chopped
3 cloves garlic, peeled and pressed
1 tbs. curry powder
1 tbs. freshly grated ginger
3 tbs. crème fraîche
8 cups shellfish stock (made with shrimp, crab, and lobster shells)
Salt and freshly ground black pepper
1 lb. jumbo lump crab meat, shells picked through
2 tbs. lemon juice
1/4 cup pomegranate seeds
- Preheat oven to 350 degrees.
- Roast the squash face side up until tender, about 45 minutes
- Heat the butter and 1/4 cup oil over medium-high heat in a heavy-bottomed pot
- Add the onion, bay leaves, thyme, celery, and carrots, and sauté until the onions are translucent and the vegetables are soft; do not allow them to color
- Add the garlic, curry powder, and ginger, and cook, stirring, for an additional 2 minutes
- Scoop out the flesh from the squash, and transfer to the pot. Add the stock, and simmer for 30 to 40 minutes
- Remove the soup from heat, and allow to cool slightly
- Remove and discard the thyme and bay leaves
- Purée the soup with a hand blender until it’s very smooth
- Season to taste with salt and pepper.
- Toss the crabmeat in a bowl with remaining olive oil, salt, and lemon juic
- Garnish each bowl with a small mound of crab salad
- Ladle soup around the crab meat
- Drizzle in the crème fraîche and blend briefly to leave a swirled effect
- Add pomegranate seeds
- Serve and enjoy!!