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Featured Recipe December 13, 2011

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Executive Chef Paula DaSilva from 1500°



1 Ingredients

  • 1 medium butternut squash (peeled, seeded, and chopped; approx. 2 lbs. of flesh)
  • 2 Tbsp butter
  • 2 yellow onions (chopped)
  • 2 leeks (chopped white part)
  • 6 cups chicken stock
  • 4 Tbsp molasses
  • 2 Tbsp garlic (chopped)
  • 1 cup heavy cream
  • 1 tsp. cloves (ground)
  • 1 tsp nutmeg (ground)
  • Salt and pepper to taste 

 

Maple Creme Fraiche

  • 1 cup creme fraiche (use sour cream for substitute)
  • 1/4 cup maple syrup


2 Preparation

Soup

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 the pumpkin 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.

 

Creme Fraiche

Whisk together with a touch of water to achieve the constancy of heavy cream. Keep the cream in a squirt bottle until needed. 

 

For Fried Leeks Garnish

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.



3 Assembly

Warm the soup and ladle it into your serving bowls. Drizzle the cream on top and place the fried leeks on top in the center.


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