Harlequin Soup – a delicious recipe with recipe Very Green Broccoli Soup, Soup, Fresh chives, broccoli, extra-virgin olive oil, unsalted butter. Easy to follow and perfect for any occasion.
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Ladle some of each soup into its own pitcher.
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Pour both soups simultaneously into each of 6 bowls, creating a swirled almost yin-yang like appearance.
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Garnish with chives and serve hot.
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Cut the broccoli florets from the stems.
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Peel the tough outer skin from the stems and trim off the fibrous ends.
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Cut the stems lengthwise into slices about 1/2-inch thick and then crosswise into 1/2-inch pieces.
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Heat the olive oil and butter in a soup pot over medium-high heat until hot.
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Add the garlic and cook until light brown.
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Add the onion and celery, lower the heat to medium, and season with salt and pepper.
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Cook the vegetables slowly until tender, about 10 minutes.
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Regulate the heat so the vegetables cook without taking on color.
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Add the thyme and stir.
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Add the broccoli stems, stock, and salt and pepper, to taste, and bring to a boil.
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Cook, uncovered, for about 3 minutes.
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Add the florets and continue to cook until very tender, about 5 minutes more.
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Puree the soup in a blender in small batches.
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Add some of the spinach and some of the lemon zest to each batch and then puree it.
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(The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)
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Return the soup to the pan and reheat over gentle heat.
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Stir in the cream.
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Taste and adjust the seasoning with salt and pepper.
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Keep warm.
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Chef's Note: When I plan on finishing a dish with the addition of a dairy product, as I do here with cream, I often add a dairy product early in the cooking, too, as I do with the butter in the initial cooking of the vegetables.
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It melds the flavors.
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2 tablespoons extra-virgin olive oil
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1/2 cup (1/4-inch) diced onion
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1/4 cup (1/4-inch) diced celery
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1/4 cup (1/4-inch) diced carrot
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1 cinnamon stick
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Sea salt, preferably gray salt and freshly ground black pepper
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About 4 cups chicken stock or canned low-salt chicken broth
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1/2 teaspoon ground toasted coriander, optional
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1 1/2 cups Roasted Winter Squash recipe
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1/2 cup half-and-half, optional
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1/4 cup mascarpone cheese, optional
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2 tablespoons toasted pumpkin seeds, optional
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Heat the olive oil in a large saucepan over medium heat until hot.
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Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes.
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Season with salt and pepper.
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Add the chicken stock and the coriander, if using, and bring to a boil.
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Simmer for several minutes.
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Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes.
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Discard the cinnamon stick.
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Puree the soup in a blender until smooth.
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(The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month.
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It will thicken as it cools and may need thinning with stock or water when reheating.)
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Return the soup to the pan and reheat gently.
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Add the half-and-half, if using.
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Adjust the seasoning with salt and pepper.
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Keep warm until service.
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Ladle the soup into serving bowls.
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Garnish evenly, with the cheese and pumpkin seeds, if desired.
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About 3 pounds butternut squash (preferably 1 large squash)
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Gray salt and freshly ground black pepper
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1/2 cup (1 stick) unsalted butter
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2 tablespoons finely chopped fresh sage leaves
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2 tablespoons granulated sugar
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1/4 cup balsamic vinegar
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1/4 cup dark unsulfured molasses
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2 teaspoons Toasted Spice Rub, recipe follows
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Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler.
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Halve lengthwise, discard the seeds, then cut into 1-inch dice.
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Place in a large bowl and season with salt and pepper.
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Heat the butter in a medium skillet over medium-high heat.
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When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub.
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Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
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Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer.
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Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour.
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Set aside until cool enough to handle but still warm, so the liquids are runny.
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Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth.
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Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
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Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina.
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Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.
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Variation for Smoky Butternut Squash: Cook the prepared squash on a baking sheet in a covered grill with soaked chips to give a slightly smoky taste.
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Substitute in any of the recipes that call for roasted squash.
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If cooking kabocha, acorn, or other difficult-to-peel squash, cut in half, scoop out the seeds, and rub the insides and cut edges with the vinegar/molasses mixture.
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Place on a baking sheet, cut sides up, and roast at 400 degrees F until tender.
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Scoop out and puree.
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1/4 cup fennel seeds
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1 tablespoon coriander seeds
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1 tablespoon peppercorns
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1 1/2 teaspoons red pepper flakes
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1/4 cup (1-ounce) pure California chili powder
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2 tablespoons kosher salt
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2 tablespoons ground cinnamon
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Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat.
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When the fennel turns light brown, work quickly.
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Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan.
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Immediately turn the spice mixture out onto a plate to cool.
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Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground.
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If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes.
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Pour into a bowl and toss with the remaining ingredients.
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Keep the spice mix in a glass jar in a cool, dry place, or freeze.
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Chef's notes: Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.
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Taste your chili powder before adding and, if spicy and hot, cut back the amount.
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California chilies are almost sweet, not hot.
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* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
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No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 1 recipe Very Green Broccoli Soup, 1 recipe Roasted Butternut Squash Soup, Fresh chives, finely sliced, 1 1/2 pounds broccoli, and more.
Yes, Harlequin Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.