COTS annual Soup City benefit happens Jan. 23 - Fox 2 News Headlines

COTS annual Soup City benefit happens Jan. 23

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(WJBK) -

Get this recipe courtesy of Chef Jim from Andiamo. Join him and others for the 15th Annual Soup City, a charity benefit for COTS. Learn more about the event at

1 Tsp. Ginger Root, chopped
1 Tb. Garlic, chopped
3 Tb. Butter
2 Cups Onions, chopped
2 Cups Carrots, chopped
1 Cup Celery, chopped
1 Cup Leeks, chopped
1 ½ Quarts Squash Flesh, halved, seasoned and pre-roasted (step 1)
2 Quarts Chicken Stock
1 ½ Cups Heavy Cream (substitute fat free ½ & ½)
As Needed Salt, Cayenne Pepper to taste
As Needed Worcestershire and Tabasco sauce
Few Drops Lemon Juice

1 Cup Heavy Cream, whipped
2 Oz Sherry

1. Cut squash in half and remove the seeds, season with salt and white pepper.  Place them in a deep roasting pan with the measured chicken stock cut side down.  Cover and bake them in the oven until tender.

2. Remove them and reserve the stock.  Scrap out the flesh.  Reserve.

3. In a soup pot, heat the butter and sauté all of the vegetables until they are tender.

4. Add the squash and stock, simmer about 20 to 30 minutes.

5. Puree the soup until smooth.  Temper 1 ½ cups of cream and add to the soup.

6. Adjust the seasoning and consistency.

7. Serve the soup with a dollop of Sherry whipped cream.

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