Chef John Folse: Cushaw soup - FOX 8, WVUE, fox8live.com, weather, app, news, saints

Chef John Folse: Cushaw soup

Source: FOX 8 photo Source: FOX 8 photo
NEW ORLEANS (WVUE) -

Cushaw is a green-and white-striped, gourd-shaped pumpkin, which is famous in Southern Louisiana. Chef John Folse loves to cook cushaws in soups during the holiday season; however, he also enjoys cooking the meat of the squash with brown sugar, cinnamon and a touch of vanilla to create a perfect pie filling. 

Prep Time: 1 Hour

Yields: 4 Servings

Ingredients:

2 pounds peeled cushaw meat

4 cups chicken stock

3 tbsps melted butter

1 cup diced onions

½ cup minced yellow bell peppers

½ cup minced orange bell peppers

2 tbsps sliced garlic

1 cup heavy whipping cream

salt and black pepper to taste

granulated garlic to taste

1 tbsp chopped parsley

Method:

Cut cushaw into 1-inch pieces. In a large stockpot, combine cushaw and chicken stock over medium-high heat. Bring to a boil, reduce heat and simmer 40 minutes or until cushaw is tender. When cushaw is tender, strain through a colander, reserving cooking liquid. Return cooked cushaw back into the pot. Heat a medium skillet over high heat. Add melted butter, onions, bell peppers and sliced garlic. Sauté 4–5 minutes then add mixture to the cooked cushaw. Using an immersion blender, blend cushaw mixture while adding heavy whipping cream in a steady stream. Adjust consistency with reserved chicken stock. Season with salt, black pepper and granulated garlic. When ready to serve, re-heat soup. Ladle an equal portion into each soup bowl and garnish with chopped parsley. 

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