RECIPE FOR PEAR RELISH RECIPES

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PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH RECIPE | RACHAEL ...



Pumpkin Soup with Chili Cran-Apple Relish Recipe | Rachael ... image

Provided by Rachael Ray : Food Network

Categories     appetizer

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 first course, 4 entree servings

Number Of Ingredients 20

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium yellow onion, finely chopped
Salt and pepper
3 tablespoons all-purpose flour
2 teaspoons poultry seasoning or 2 teaspoons ground thyme
2 teaspoons hot sauce, or to taste
6 cups chicken stock
1 (28-ounce) can cooked pumpkin puree
2 cups heavy cream
1/2 teaspoon freshly grated nutmeg
1 crisp apple, such as McIntosh or Granny Smith, finely chopped
1/4 red onion, finely chopped
2 tablespoons lemon juice
1/2 cup dried sweetened cranberries, chopped
1 teaspoon chili powder
2 teaspoons honey
1/2 teaspoon ground cinnamon

Steps:

  • Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.
  • While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
  • Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

WWW.FOODNETWORK.COM



www.foodnetwork.com image

Provided by Food Network Kitchen

Categories     side-dish

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 6

1 small navel orange
1 (12-ounce) bag fresh or frozen cranberries
1 Bartlett pear, cored and cut into large chunks
1/2 cup light brown sugar
Pinch kosher salt
3 tablespoons pecans, toasted and coarsely chopped

Steps:

  • Wash and dry the orange. Cut the orange into small wedges, including the peel, and put in a food processor. Add the cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to 2 days. Just before serving, stir in the pecans.

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