Flight attendant's soup a first-class mealtime treat

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Name: Judy Waddell

Homes: Rancho Mirage and Eden Prairie, Minn.

Occupations: Flight attendant with Sun Country Airlines and aesthetician.

Favorite foods to prepare: Soups and pork tenderloin with sun-dried cherries and Zinfandel wine sauce.

How she got started: At the age of 5, she began cooking and prepared tomato soup. She credits her mother and grandmother for their inspiration. Both were caterers and her mother baked wedding cakes.

Favorite food indulgence: Thanksgiving dinner.

Proudest cooking accomplishment: “I was so proud making my own birthday cake from scratch at the age of 8. It was decorated to the nines.”

What people don’t know: She used to train dolphins at amusement parks in Minnesota and California. Also, she takes piano lessons from teacher extraordinaire Ken Roberts.

Restaurant preference: Cork Tree in Palm Desert.

Butternut Squash Soup

Serves approximately 8

4 cups chicken broth

4 cups butternut squash, skin removed and cubed

2 medium onions, cut into chunks

2 medium apples, skin and seeds removed, cut into chunks

2 teaspoons cinnamon

1 teaspoon curry powder

1/2 cup cream

Salt, to taste

Sour cream or crème fraîche, to garnish

Parsley sprigs, to garnish

Instructions: In a large saucepan, add broth, butternut squash, onions, apples, cinnamon and curry powder. Bring to a boil until ingredients are tender. Let cool slightly. Puree in batches in a blender or Cuisinart.

Add cream, mix. Season with salt, to taste. Serve hot and garnish with a dollop of sour cream or crème fraîche and a parsley sprig.

Sue Rappaport is a freelance writer in Rancho Mirage. To recommend someone for this feature, e-mail whatscooking4u@hotmail.com

UpUp&AGay News | Article source: http://www.mydesert.com/article/20120111/COLUMNS37/201110316/Flight-attendant-s-soup-first-class-mealtime-treat

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