Ingredients
- 2 lbs Cushaw, peeled and cut into one-inch cubes
- 2 cups Water, chicken broth, or vegetable broth
- 1/2 cup Whole milk
- 1/2 cup Whie wine
- 1/4 cup Honey
- 1/2 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1/2 cup Plain yogurt
- 1 Lemon, for both zest and juice
- To taste Salt and pepper
Creamy Cushaw Soup
Meal: Appetizer
Cuisine: American
Ingredient: Vegetables
Season: Summer
Contributor: Slow Food USA
Directions
10-12 SERVINGS
- Combine the cubed cushaw, all liquids, nutmeg, and cinnamon in a large soup pot. Cover, and simmer 15-20 minutes or until the cushaw is tender.
- Puree in a food processor or blender in batches until velvety smooth, or leave in chunks for a more rustic soup.
- Pour in additional water or broth until the desired consistency is reached.
- Garnish with a dollop of plain yogurt, lemon juice, and lemon zest just before serving. Add salt and pepper to taste.
About Ark of Taste
The US Ark of Taste is a catalog, managed by Slow Food USA, of more than 200 delicious, place-based foods in danger of extinction. By promoting and eating Ark products we help ensure they remain in production and on our plates. To find producers of the Ark food used in this recipe, visit our website: http://www.slowfoodusa.org/index.php/programs/details/ark_of_taste/
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