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| Butternut Squash Soup |
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| INGREDIENTS: |
3 butternut squash
3 each sweet potato, baking potato, carrot,
celery, Spanish onion, bay leaf
1/2 t cinnamon
1 T curry powder
2 C heavy cream
3 C maple syrup
1/2 C honey
3 C chicken stock
1/8 t cayenne pepper
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| METHOD: FILLING |
• Sweat out vegetables in 1/2 pound of unsalted butter.
• When vegetables are soft add the remaining ingredients except for
the maple syrup, honey and heavy cream.
• Cook on medium flame until all the ingredients are soft.
• Puree in a blender until smooth.
• Adjust seasoning until you achieve desired sweetness then finish
with heavy cream.
• The garnish for this soup at the restaurant is fried shallots that have
been dredged in a Cajun flour mixture (all-purpose flour mixed with
blackening spice and salt.) Fry until crispy, then place on paper towel
to soak up any extra oil.
• Cilantro scallion cream: Blanch 1 bunch of cilantro with 1 bunch of
scallion tops, green part only, puree in blender with sour cream and
season with salt and pepper.
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