Thanks to Chef Dean Max, Asador www.asadorrestaurant.com
Butternut Squash Soup with Maple Creme Fraiche, Apples and Fried Leeks
1 Large Butternut squash (peeled, seeded, and chopped; approx. 2# flesh)
2 Tbs. butter
2 yellow onions (chopped)
2 leeks (chopped white part)
6 cups chicken stock
4 Tbs. molasses
2 Tbs. chopped garlic
1 cup heavy cream
1 teas. Clove
1 teas. Nutmeg
Salt and pepper
Sauté onions and leeks with the butter in a small stockpot until soft. Add the chopped garlic and lightly sauté. Add the molasses and squash flesh and cook for 2 more minutes. Add the chicken stock and bring to a boil. Lower the heat and simmer until squash is cooked. Add the cream and bring the soup back to a boil. Season, with the clove, nutmeg, salt, and pepper. Blend the soup in your bar blender, strain, and reserve. The soup can be held in the refrigerator for up to 5 days.
Maple Creme Fraiche:
1 cup creme fraiche (use sour cream for substitute)
1/4 cup maple syrup
Whisk together with a touch of water to achieve the constancy of heavy cream.
Keep the cream in a squirt bottle until needed.
Thinly slice the green part of the leeks left over from above. Fry the leeks in 1/2 cup of vegetable oil in a small pot on medium high heat. Remove the leeks and drain on a paper towel when they are lightly browned. Season with salt.
Take 1 granny smith apple and dice into small pieces. Lightly sauté with a touch of butter, just until soft. In your serving bowl, add the apple and a scoop of the maple cream. Pour the hot soup over the garnish and top with the crispy leeks.
KDFW FOX 4
Main Station Directory:
Didn't find what you were looking for?