RECIPES: John Besh's Southern Goodness

Nov. 23, 2009 — -- Read the "Nightline" profile of chef John Besh HERE.

All recipes from "My New Orleans: The Cookbook by John Besh," Andrews McMeel Publishing.

Pumpkin Soup With Crabmeat

Serves 6–8

Any variety of hearty fall squash or pumpkin can work well in this pumpkin soup. I like my puréed soups so refined that I strain them through a sieve just before serving.

Ingredients:

Preparation:

1. Heat the olive oil in a large heavy-bottomed pot over moderate heat. Add the garlic, leeks, onions, celery, cayenne pepper, and thyme and cook, stirring often, until the onions are soft, about 10 minutes. Add the pumpkin, potatoes, and Chicken Stock and simmer until the potatoes are soft, about 30 minutes.

2. Remove the soup from the stove; purée in a food processor or a blender until very smooth and velvety. Strain through a fine sieve back into the pot. Add the cream; cover and keep warm over very low heat or in a 200º oven.

3. Melt the butter in a small skillet over low heat. Add the crabmeat, and heat until it's completely vwarmed through (take care not to break up crabmeat too much). Remove the skillet from the heat. Scatter the chives over the crabmeat and season with salt and pepper.

4. Ladle the pumpkin soup into individual bowls, then put a large spoonful of warm crabmeat into each bowl.