Michael Stadtlander’s Potato, Sprouts and Pickled Squash Soup

21 Oct

A hearty winter soup made from potatoes, cabbage, Brussels sprouts, pickled Cinderella squash and a dash of fighting spirit! Chef Michael Stadtlander made enough to feed thousands at Foodstock. The recipe below serves six.

To make soup and sprouts garnish:

1 onion
2 tbsp butter
750 mL chicken stock
3 large Yukon gold potatoes, peeled and chunked
100 g cabbage
50 mL  35% cream
30 g speck (double-smoked bacon)
200 g brussel sprouts
A sprig of marjoram
A sprig of thyme
2 bay leaves
1/2 tsp caraway seeds
1 tsp juniperberries
1 tsp peppercorns

1. Slice onion; set aside 1 tbsp and saute the rest in 1 tbsp butter until transparent; add potatoes and chicken stock; bring to a boil.

2. Put crushed juniper and peppercorn in a tea bag-like filter or in securely tied muslin pouch before immersing in soup. Add the rest of the herbs and spices directly to soup.

3. Add cabbage and cook about 15  minutes.

4. Remove filter/muslin.

5. Take all the leaves from Brussels sprouts, blanche them half a minute.

6. Finely slice and cube speck and saute in remaining 1 tbsp onion and remaining 1 tbsp butter. Add blanched Brussels sprout leaves, salt, pepper and nutmeg to taste. Once soup has been poured into bowls, use this is a garnish, along with the pickled squash (see below).

To make pickled squash garnish:

200 g Cinderella squash, diced into small cubes
500 mL water
500 mL apple cider vinegar
Tsp each mustard seeds, all spice, ginger, chopped garlic, salt
2 tsp honey
1 onion, finely sliced

1. Combine all the liquid, herbs and spices in a small pot, bring to a boil, then allow to cool.

2. Steam the squash but keep it firm; allow to cool then add to the pickling marinade and let sit, at least two days.

3. Sprinkle pickled squash pieces onto soup as garnish before serving.

3 Responses to “Michael Stadtlander’s Potato, Sprouts and Pickled Squash Soup”

  1. Voula Halliday October 21st, 2011 at 3:25 PM #

    Mmmm… We will make this and celebrate the land, our beautiful land that gives us such bounty! Thanks for posting Val.

  2. signe October 21st, 2011 at 8:18 PM #

    I didn’t even get to try this! Guess I have to make it, then! Better plant a pumpkin seed now! 😉

  3. Koreen November 19th, 2012 at 3:50 PM #

    Sounds wonderful, I definitely will give this a try. There’s nothing better in the cold months than home made soups. My kids love them so much more than canned soups or those dried noodle soups…..so much heartier! Tahnk you dear Valerie for this one…….Koreen

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