{"id":1702,"date":"2005-11-23T04:45:00","date_gmt":"2005-11-23T04:45:00","guid":{"rendered":"https:\/\/elitemporaryblog.wordpress.com\/2005\/11\/23\/seattlest-gets-jealous-makes-soup"},"modified":"2015-09-24T03:54:13","modified_gmt":"2015-09-24T03:54:13","slug":"seattlest-gets-jealous-makes-soup","status":"publish","type":"post","link":"https:\/\/orangette.net\/2005\/11\/seattlest-gets-jealous-makes-soup\/","title":{"rendered":"Seattlest gets jealous, makes soup"},"content":{"rendered":"

Over at Seattlest, the soupe du jour<\/em> is butternut squash with pear, cider, and vanilla bean<\/a>, a homespun knock-off<\/span> of a dish from one of my favorite local spots.<\/p>\n

\"\"<\/a>
I\u2019ve never been one for trying to recreate restaurant meals, but the soup I had at Crow<\/a> was sufficiently delicious to warrant a go, and anyway, if I may be so bold\u2014trained chefs of the world, please forgive me!\u2014<\/em>I thought I could make it even better. The original restaurant version was wonderfully light\u2014almost frothy, really\u2014but unabashedly opaque with cream; and its vanilla flavor, though dainty, was almost veering toward dessert. Using this recipe<\/a> as a template, I aimed for a velvety but only lightly creamy soup, with just a subtle stroke of vanilla and a good, oomphy dose of pear<\/strong>. The results have me feeling like a proud parent. If you were in the vicinity of downtown Seattle at noon today, that scraping noise was me in my office, going after the last mouthful in the bowl.<\/p>\n","protected":false},"excerpt":{"rendered":"

Over at Seattlest, the soupe du jour is butternut squash with pear, cider, and vanilla bean, a homespun knock-off of a dish from one of my favorite local spots. I\u2019ve never been one for trying to recreate restaurant meals, but the soup I had at Crow was sufficiently delicious to warrant a go, and anyway, if I may be so bold\u2014trained chefs of the world, please forgive me!\u2014I thought I could make it even better. The original restaurant version was wonderfully light\u2014almost frothy, really\u2014but unabashedly opaque with cream; and its vanilla flavor, though dainty, was almost veering toward dessert. Using this recipe as a template, I aimed for a velvety but only lightly creamy soup, with just a subtle stroke…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"acf":[],"yoast_head":"\nSeattlest gets jealous, makes soup | Orangette<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/orangette.net\/2005\/11\/seattlest-gets-jealous-makes-soup\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Seattlest gets jealous, makes soup | Orangette\" \/>\n<meta property=\"og:description\" content=\"Over at Seattlest, the soupe du jour is butternut squash with pear, cider, and vanilla bean, a homespun knock-off of a dish from one of my favorite local spots. I\u2019ve never been one for trying to recreate restaurant meals, but the soup I had at Crow was sufficiently delicious to warrant a go, and anyway, if I may be so bold\u2014trained chefs of the world, please forgive me!\u2014I thought I could make it even better. The original restaurant version was wonderfully light\u2014almost frothy, really\u2014but unabashedly opaque with cream; and its vanilla flavor, though dainty, was almost veering toward dessert. 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