I'm big on second chances. I gave DC a second chance and fell in love with it. I've given countless people second chances. So I figured I should probably give delicata a second chance too. It was a wise decision.
All week long, I've been salivating over this recipe, drawn primarily to the cashew cream. I considered using a different squash like a butternut, but after hearing a friend's horror story of trying to peel those bad boys, I decided to stick with the delicata. Being the overachieving perfectionist that I am, I decided to forego store-bought broth and make my own. And because I'm scared of dead chickens, veggie broth became the de facto winner. I threw in all the typical broth ingredients: carrots, celery, onions, garlic, peppercorns, oil, salt, etc. But I wanted to add some additional flavors, so I chopped up a pepper and -- on a whim -- plucked a few leaves off the ornamental cabbage I've been trying to keep alive in my living room. (I checked first -- it's edible.)
After an hour-ish of broth-making, my stomach told me it was time to get the show on the road, so I strained my veggies and rigged up a sweet apparatus (potholders covered with plastic bags) to squeeze out the additional juice. My hands are only slightly worse for the wear. My dinner guest decided the shenanigans needed to be documented -- but I think she just wanted to play with my new toy.
Finally the broth was ready. The delicata had been roasting all the while, and it was time to get down to business. The cashew cream was really interesting. My guest and I were completely intrigued by the process. And it added an excellent flavor, texture and pallor to the otherwise disgusting-looking soup.
My drizzling skills leave something to be desired, but I managed to make one of the bowls look halfway decent, and the soup was delish!
So I didn't actually start with a roux -- there was no flour involved -- but I figured it was an appropriate enough title. Plus, I've had Louisiana on the brain recently. I blame it on this muggy, dreary weather.