Soup for RamadanPosted on August 5th, 2012 No comments
A new associate is observing the month of Ramadan a holy month of fasting for Muslims worldwide. So perhaps a bit of research and a post or two on the food of Ramadan is in order.
It is traditional to typically have two main meals during Ramadan: the Suhoor (pre-dawn meal) and the Iftar (breaking-of-the-fast meal). Because of the lunar calendar, Ramadan falls at different times each year, so seasonal foods will often make their way onto the Ramadan table, changing things up just a little each time.
There is always some form of soup is almost always on the Iftar table (even summer) regardless of ethnic cuisine, because it is said to prepare the digestive system for other foods to come. Some favorites that come to mind are lentil soups, butternut squash, vegetable soups and others.
Bisque is a thick, creamy, highly-seasoned soup of French origin, classically made from lobster, crab, shrimp or crayfish. Also, creamy soups made from vegetables instead of seafood are sometimes called bisques. Bisque is a method of extracting every bit of flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup.
Julia Child even remarked, “Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don’t want any marvelous tidbits of flavor losing themselves down the drain.” Bisque are often thickened with rice, which can either be strained out, leaving behind the starch, or pureed upon the final stages.
Bisque is also sometimes used to refer to cream-based soups that do not contain seafood, in which the ingredients are pureed or processed in a food processor or a food mill. Common varieties include tomato, mushroom, and squash bisque
Quan Meas Ingredient Comment 2 Ea Onions Large White, peeled, chopped 1/2 TSP nutmeg Fresh Ground 1 1/2 Lb Butternut squash Peeled, seeded, cubed to 1/2″ 4 Cup Chicken Stock Make your own 1/4 Stick Butter Sliced, Ice Cold 1 Pinch Salt/ Pepper To taste
- In stock pan, melt butter over medium heat
- Add onion, stir / saute until translucent, (~3 min)
- Add squash and 2 cups chicken stock
- Simmer over low heat until squash is tender, (~20 minutes)
- Remove from heat and cool
- Use stick blender and puree
- Add remaining chicken stock and spices
- Return to a simmer and cook until heated through, (~10 minutes)