Slocum Street Event Food

This is the fantastic soup served in our showroom at the Slocum Street Event this past week. Chef David Smith from the Kitchen Table was gracious enough to send me the recipe for this chowder.We also had the fantastic cookies from the Kessler Cookie Company. Be sure to check out their website www.kesslercookies.com for the holiday season. We want to thank everyone for coming out last Wednesday! It was great to see all the friendly faces.

Pumpkin and roasted red bell pepper chowder

One large yellow onion (peeled and chopped)

One large sweet potato (peeled and chopped)

1 lb of pumpkin puree (fresh, frozen or canned your choice)

2 cloves of garlic (chopped)

3 pts chicken or vegetable stock (your choice)

½ cup sherry wine or apple cider (your choice)

A pinch of Ground ginger

A good pinch of ground nutmeg

One bay leaf

One good pinch red pepper flakes

Salt and pepper to taste

One large Yukon gold potato (washed peeled and diced and kept in cold water till ready to use)

Three large red peppers fire roasted (when the peppers are still hot place into a zip-lock bag and allow to steam. then remove the skin and seeds and rough chop)

3 table spoons olive oil



(Method)

1) In a large sauce pot heat the olive oil over medium heat, then add the onions garlic and sweet potatoes, sweat the vegetables in the oil for about five minutes, do not allow to color .

2) Add the pumpkin puree, nutmeg, and ground ginger and mix

3) Then add the chicken stock and the sherry wine and the bay leaf

4) Simmer till the sweet potatoes become soft (test by using tip of a knife)

5) Add the red pepper flakes and the skinned red bell pepper and simmer for another 10 minutes

6) Remove the bay leaf, and using a hand held blender blend the soup till smooth and silky.

7) Strain the diced Yukon gold potato and add it to the soup, cook the soup another 8 minutes or till the potato is cooked, then season the soup with salt and pepper to taste



Chef David smith