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| AFRICAN SQUASH SOUP |
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| Ingredients |
4 Large African and kabocha Squash -split, seeded and roasted
8 T Honey
8 sprigs Fresh Sage
1 Onion, medium-diced
8 Whole Garlic Cloves
1 White Leek, chopped
10 T Butter
8 c Chicken Stock, fresh preferred-scalded
1 c Heavy Cream-scalded
To Taste Salt and Pepper
Nutmeg Cream - optional garnish
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| Ingredients for Nutmeg Cream |
1/3 c Heavy Cream
1/8 t Nutmeg
pinch Salt and Pepper
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| Method |
| Split, seed and roast squash, cut side up, with 1 tablespoon of butter, 1 tablespoon honey and 1 sprig of sage in each cavity.
Cover with foil and roast for 1 hour at 350 degrees.
Scoop and reserve meat.
Saute garlic, onion and leek in 2 tablespoons butter until onion is translucent.
Add squash and cover ingredients (plus 1") with chicken stock.
Simmer for 20 minutes then add heavy cream.
Puree mixture in blender until extremely smooth.
Season to taste with salt and pepper. (May need to adjust consistency with additinal chicken stock.)
Optional garnishes - sauteed apple slices and lump crab. |
| Method |
| Whip the heavy cream to stiff peaks.
Season with nutmeg, salt and pepper to taste.
Dollop on top of African Squash Soup and serve. Enjoy! |
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