richard-in-cincy
Well-known member
I have an amazing soup to post, I don't have it with me at the office, but I know I posted it at Gail's (rip).
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Is the old gail's kitchen seek gone? My previous links aren't working...
- Thread starter richard-in-cincy
- Start date
music-city-missy
Well-known member
Think I found it
it wasn't listed but somehow I got to this and then it does have a search at the top and seems to filter just gail's posts.
http://boards.epicurious.com/forum.jspa?forumID=10
it wasn't listed but somehow I got to this and then it does have a search at the top and seems to filter just gail's posts.
http://boards.epicurious.com/forum.jspa?forumID=10
richard-in-cincy
Well-known member
Thanks, I tried the search and finally gave up.
It brought up such a large mix of results.
The soup is a cream of pumpkin, cheddar cheese, walnuts, apples, apple cider and other goodies.
It brought up such a large mix of results.
The soup is a cream of pumpkin, cheddar cheese, walnuts, apples, apple cider and other goodies.
Rec: APPLE WALNUT PUMPKIN SOUP WITH CHEDDAR CHEESE. Richard, could this be it? I found it at
APPLE WALNUT PUMPKIN SOUP WITH CHEDDAR CHEESE
1 large onion chopped
3 garlic cloves, minced
1/2 stick unsalted butter
1 1/2 lbs pumpkin, peeled and cubed
4 apples, peeled, cored and sliced
1 cup chopped walnuts
2 cups apple cider
4 cups chicken stock
Salt and white pepper to taste
1/2 tsp allspice plus additional as garnish
1/4 tsp cinnamon
pinch of ground cloves
2 cups light cream
2 cups grated Sharp Cheddar Cheese
3 tb dark brown sugar
In a big soup pot, cook the onion and the garlic in the butter over moderate heat, stirring until softened. Add the pumpkin, apples, walnuts, cider, stock, allspice, cinnamon and cloves; bring the liquid to a boil and simmer the mixture, covered partially, for 1 hour or until the pumpkin is tender. Pureé in a blender in batches. Return to the pot. Combine the puree with the cream, the Cheddar and the brown sugar. Season to taste with the salt and pepper, and heat the soup, stirring and being careful that it does not boil, until the Cheddar is melted. You can top with Whipped cream and a little bit of chopped parsley. I used cilantrillo for the topping instead of parsley. Makes 15 or more servings.
http://www.kitchenlink.com/mf/31/19957
APPLE WALNUT PUMPKIN SOUP WITH CHEDDAR CHEESE
1 large onion chopped
3 garlic cloves, minced
1/2 stick unsalted butter
1 1/2 lbs pumpkin, peeled and cubed
4 apples, peeled, cored and sliced
1 cup chopped walnuts
2 cups apple cider
4 cups chicken stock
Salt and white pepper to taste
1/2 tsp allspice plus additional as garnish
1/4 tsp cinnamon
pinch of ground cloves
2 cups light cream
2 cups grated Sharp Cheddar Cheese
3 tb dark brown sugar
In a big soup pot, cook the onion and the garlic in the butter over moderate heat, stirring until softened. Add the pumpkin, apples, walnuts, cider, stock, allspice, cinnamon and cloves; bring the liquid to a boil and simmer the mixture, covered partially, for 1 hour or until the pumpkin is tender. Pureé in a blender in batches. Return to the pot. Combine the puree with the cream, the Cheddar and the brown sugar. Season to taste with the salt and pepper, and heat the soup, stirring and being careful that it does not boil, until the Cheddar is melted. You can top with Whipped cream and a little bit of chopped parsley. I used cilantrillo for the topping instead of parsley. Makes 15 or more servings.
http://www.kitchenlink.com/mf/31/19957
Didn't find that, but found another one of yours! Pumpkin Dip
Pumpkin Dip with Gingersnaps
1 30-oz. can pumpkin (not pie mix)
4 c. confectioners sugar
16 oz. cream cheese, softened
1 tsp. vanilla
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
Combine ingredients with a mixer, place in serving bowl, chill. To serve, place bowl on platter and surround with store-bought gingersnaps.
Pumpkin Dip with Gingersnaps
1 30-oz. can pumpkin (not pie mix)
4 c. confectioners sugar
16 oz. cream cheese, softened
1 tsp. vanilla
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
Combine ingredients with a mixer, place in serving bowl, chill. To serve, place bowl on platter and surround with store-bought gingersnaps.
or maybe this is the same as what Curious posted:
Exported from MasterCook *
SQUASH APPLE WALNUT BISQUE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
1 Chopped large onion
2 cl Garlic, minced
2 tb Butter/margarine
1 1/2 lb Peeled butternut squash
Or pumpkin cut in 2 inch
Cubes or about 2 cup cooked
Canned or frozen squash
4 Peeled sliced apples
1 c Chopped walnuts
2 c Apple cider
2 ts Salt or to taste
1 t White pepper to taste
1/2 ts Ground allspice
1/4 ts Ground cinnamon
Pinch of ground cloves
4 c Chicken stock
1/2 c Dark brown sugar
1/2 c Grated cheddar cheese opt
Heavy cream to thin to
Desired consistency opt.
Whipped cream for garnish
Opt
Allspice for garnish
In a kettle, cook the onion and garlic in margarine
until soft, stirring occasionally. Add the cubed
squash, apples, walnuts, cider, salt, pepper,
allspice, cinnamon, cloves and enough stock to cover.
Bring the mixture to a boil and simmer, partially
covered, 1 hour or until squash is tender. If using
canned, frozen or already cooked and pureed squash,
add to other ingredients, bring to a boil and simmer
for 10 minutes - start with a small amount of stock
and add more if needed. Garnish and serve. In batches,
puree the bisque in a blender or food processor until
very smooth. Return to a clean pot and add brown sugar
and, if needed, more salt and pepper. If desired, add
cheese and stir until smooth. To thin to desired
consistency, where ripples disappear, add cream or
more cider. To serve, reheat until piping hot, but do
not boil. Serve garnished with dollops of whipped
cream and/or a dash of allspice and more chopped
walnuts. NOTE: To precook squash without peeling, cut
in half, remove pulp and bake, cut side down, in a
baking dish with enough water to cover the bottom
until tender, about 45 minutes at 375 degrees. Check
occasionally to see if more water is needed. Then
scrap pulp off the skin.
Exported from MasterCook *
SQUASH APPLE WALNUT BISQUE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
1 Chopped large onion
2 cl Garlic, minced
2 tb Butter/margarine
1 1/2 lb Peeled butternut squash
Or pumpkin cut in 2 inch
Cubes or about 2 cup cooked
Canned or frozen squash
4 Peeled sliced apples
1 c Chopped walnuts
2 c Apple cider
2 ts Salt or to taste
1 t White pepper to taste
1/2 ts Ground allspice
1/4 ts Ground cinnamon
Pinch of ground cloves
4 c Chicken stock
1/2 c Dark brown sugar
1/2 c Grated cheddar cheese opt
Heavy cream to thin to
Desired consistency opt.
Whipped cream for garnish
Opt
Allspice for garnish
In a kettle, cook the onion and garlic in margarine
until soft, stirring occasionally. Add the cubed
squash, apples, walnuts, cider, salt, pepper,
allspice, cinnamon, cloves and enough stock to cover.
Bring the mixture to a boil and simmer, partially
covered, 1 hour or until squash is tender. If using
canned, frozen or already cooked and pureed squash,
add to other ingredients, bring to a boil and simmer
for 10 minutes - start with a small amount of stock
and add more if needed. Garnish and serve. In batches,
puree the bisque in a blender or food processor until
very smooth. Return to a clean pot and add brown sugar
and, if needed, more salt and pepper. If desired, add
cheese and stir until smooth. To thin to desired
consistency, where ripples disappear, add cream or
more cider. To serve, reheat until piping hot, but do
not boil. Serve garnished with dollops of whipped
cream and/or a dash of allspice and more chopped
walnuts. NOTE: To precook squash without peeling, cut
in half, remove pulp and bake, cut side down, in a
baking dish with enough water to cover the bottom
until tender, about 45 minutes at 375 degrees. Check
occasionally to see if more water is needed. Then
scrap pulp off the skin.
richard-in-cincy
Well-known member
Thanks all...
Curious, that is very close, but I it's not quite. The one I made had cream and some other ingredients. It's from an old Gourmet in the 90's. I thought I had it in my T&T handwritten book, but it's not there. Was just so used to going over to Gail's and grabbing things. I used to make this all the time and I haven't made it in years now. Why does that happen?
Anyway, it truly is a wonderful soup.
Thanks all.
Curious, that is very close, but I it's not quite. The one I made had cream and some other ingredients. It's from an old Gourmet in the 90's. I thought I had it in my T&T handwritten book, but it's not there. Was just so used to going over to Gail's and grabbing things. I used to make this all the time and I haven't made it in years now. Why does that happen?
Anyway, it truly is a wonderful soup.
Thanks all.
Richard, I found your original post at epi. Here it is. I don't know why it wouldn't show
up in their advanced search, but I found a reference to it that gave the date and went back into the old archive search that just has the numbers. Didn't take long to work back to Nov 14, 1995 and there it was. I'm nothing if not persistent. It is almost the same as the recipes Marg and I posted, some different measurements and heavy cream, as in Marg's post instead of light in mine.
It was a long time ago, post number 331.
Forum Home Page: Gail Swap Archive
Re: Pumpkin soup? (Sara)
Re: Old Gourmet Recipe (Richard Young)
Re: Please try! (Pat in Tokyo)
Date: Tue, 14 Nov 1995 16:57:48 GMT
From: Richard Young (richardy@.eapi.com ())
Apple Walnut Pumpkin Soup with Cheddar
Found it: October 1988. Recipe request from
the Cape Neddick Inn in Maine.
1 large onion, chopped
2 garlic cloves, minced
6 tbls. butter
1 1/2 lb. pumpkin, peeled, seeded, and cut into
2 inch cubes
4 Granny Smith apples, peeled, cored, and sliced
1 cup walnuts
2 cups apple cider
4 cups chicken stock
2 tsp. salt
1 tsp. white pepper
1/2 tsp ground allspice plus additional for garnish
1/4 tsp. cinnamon
a pinch of ground cloves
2 cups heavy cream plus additional, whipped, for
garnish
2 cups grated sharp Cheddar
1/2 cup firmly packed dark brown sugar
In a kettle cook the onion and the garlic in
the butter over moderate heat, stirring, until
they are softened. Add the pumpkin, the apples,
the walnuts, the cider, the stock, the salt, the
pepper, and spices, bring the liquid to a boil,
and simmer covered partially, for 1 hour, or until
the pumpkin is tender. In a blnder puree the mixture.
In the cleaned kettle combine the puree with 2 cups of
the cream, the Cheddar, and the brown sugar, add salt
and pepper to taste, and heat the soup, stirring and
being careful not to let it boil, until the Cheddar is
melted. Ladle the soup into heated bowls and top it
with the whipped cream and a sprinkling of the additional
allspice. Makes about 15 cups, serving 10.
http://web.archive.org/web/20001015044359/food4.epicurious.com/HyperNews/get/archive_swap301-400/331/1/1/1.html
up in their advanced search, but I found a reference to it that gave the date and went back into the old archive search that just has the numbers. Didn't take long to work back to Nov 14, 1995 and there it was. I'm nothing if not persistent. It is almost the same as the recipes Marg and I posted, some different measurements and heavy cream, as in Marg's post instead of light in mine.
It was a long time ago, post number 331.
Forum Home Page: Gail Swap Archive
Re: Pumpkin soup? (Sara)
Re: Old Gourmet Recipe (Richard Young)
Re: Please try! (Pat in Tokyo)
Date: Tue, 14 Nov 1995 16:57:48 GMT
From: Richard Young (richardy@.eapi.com ())
Apple Walnut Pumpkin Soup with Cheddar
Found it: October 1988. Recipe request from
the Cape Neddick Inn in Maine.
1 large onion, chopped
2 garlic cloves, minced
6 tbls. butter
1 1/2 lb. pumpkin, peeled, seeded, and cut into
2 inch cubes
4 Granny Smith apples, peeled, cored, and sliced
1 cup walnuts
2 cups apple cider
4 cups chicken stock
2 tsp. salt
1 tsp. white pepper
1/2 tsp ground allspice plus additional for garnish
1/4 tsp. cinnamon
a pinch of ground cloves
2 cups heavy cream plus additional, whipped, for
garnish
2 cups grated sharp Cheddar
1/2 cup firmly packed dark brown sugar
In a kettle cook the onion and the garlic in
the butter over moderate heat, stirring, until
they are softened. Add the pumpkin, the apples,
the walnuts, the cider, the stock, the salt, the
pepper, and spices, bring the liquid to a boil,
and simmer covered partially, for 1 hour, or until
the pumpkin is tender. In a blnder puree the mixture.
In the cleaned kettle combine the puree with 2 cups of
the cream, the Cheddar, and the brown sugar, add salt
and pepper to taste, and heat the soup, stirring and
being careful not to let it boil, until the Cheddar is
melted. Ladle the soup into heated bowls and top it
with the whipped cream and a sprinkling of the additional
allspice. Makes about 15 cups, serving 10.
http://web.archive.org/web/20001015044359/food4.epicurious.com/HyperNews/get/archive_swap301-400/331/1/1/1.html
richard-in-cincy
Well-known member
Thank you so much curious1! Such perseverance!!! LOL
richard-in-cincy
Well-known member
It's interesting how the mind plays tricks
I hadn't made this in several years, and I remember it having a lot of ingredients. So when faced with the recipe I was imagining all sorts of things missing from this copy.
Thank you all again for helping with this search. I will write it into my book this time.
That's my definitive T&T book, no printout stuck in notebooks or inside cookbooks. It started off as recording my grandmother's recipes and since the book had a lot more space in it, I record only my slam dunk tried and trues in it. A recipe has to be thoroughly vetted to get into this book. LOL
I hadn't made this in several years, and I remember it having a lot of ingredients. So when faced with the recipe I was imagining all sorts of things missing from this copy.
Thank you all again for helping with this search. I will write it into my book this time.
That's my definitive T&T book, no printout stuck in notebooks or inside cookbooks. It started off as recording my grandmother's recipes and since the book had a lot more space in it, I record only my slam dunk tried and trues in it. A recipe has to be thoroughly vetted to get into this book. LOL
Or, if I may, here's a link to the archives, let's see if it works here.
http://web.archive.org/web/20010611042301/food4.epicurious.com/HyperNews/print-archivelist.cgi?forum=swap
http://web.archive.org/web/20010611042301/food4.epicurious.com/HyperNews/print-archivelist.cgi?forum=swap
I found the links to recipes found through the Epi search don't post well here, there's an
odd character I think that is the culprit. Many recent posts to past Epi recipes seem to revert back to the main Epi forum page. Sad. But the archive links page seems to still be working okay.
odd character I think that is the culprit. Many recent posts to past Epi recipes seem to revert back to the main Epi forum page. Sad. But the archive links page seems to still be working okay.