Spaghetti Squash Soup

September 3, 2012

Spaghetti Squash Soup

Paula Redinger, Tucson CSA

3-4 tablespoons butter
1/2 medium onion, minced
2 (or more) cloves garlic, minced
¼ cup rice (short grain, but long grain will work)
1 lb cooked/chopped spaghetti squash
6 cups broth of your choice
Parmesan rind if there’s one in your fridge
2 eggs
1-2 tablespoons lemon juice
¼ – ½ cup chopped herb of your choice (I used chives)
Salt and pepper
Grated parmesan

Melt 3 tablespoonbutter in soup pot and sauté onions until soft.  Add garlic, cook for a few seconds, then rice and stir to coat with butter. Stir in chile powder or paprika as desired and cook briefly in butter, stirring.  Add spaghetti squash and sauté until excess liquid is reduced – until it begins to stick to pot. Add broth, parmesan rind if you have one. Bring to the boil, then reduce to a simmer.  Simmer uncovered for 20 minutes or so, until rice is cooked.

Beat eggs in a large heat proof bowl until frothy. Beat in lemon juice.  Take one ladle of soup (mostly broth, not too many vegetables) and slowly dribble into beaten eggs, whisking vigorously while doing so. Repeat once or twice more, then slowly pour the egg/broth mixture back into the soup pot while stirring the soup.  The soup should not be boiling vigorously when you do this. (This technique allows the eggs to give body to the soup, without scrambling in the hot broth.)

Correct seasoning with salt, pepper, additional chile, paprika, lemon as needed.  Tasting carefully here can make a big difference!  Stir in herbs. Stir in an additional lump of butter. Garnish individual servings with grated parmesan.

Indian Variation:  instead of paprika or chile, use generous amounts of curry powder, garam masala, or your own favorite Indian spice blend instead.  Substitute coconut milk for the eggs and omit the lemon juice.  (I haven’t actually tried this yet – let me know if you do!)

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