Butternut squash soup with caramelized apples
Ingredients:
| 5 lb |
French bread |
| 1 lb 4 oz |
butter |
| 1 lb 4 oz |
butter |
| 5 lb |
onion, small dice |
| 5 lb |
leeks, small dice |
| 7 lb 8 oz |
carrots, small dice |
| 40 lb |
butternut squash, medium dice |
| 12 gal 2 qt |
chicken stock |
| ¼ cup 3 tsp |
salt |
| 5 tsp |
white pepper |
| 5 tsp |
ground allspice |
| 5 tsp |
ground ginger |
| 240 |
croutons |
| 15 lb |
tart, firm cooking apple |
| 10 oz |
butter |
| 7 lb 8 oz |
heavy cream |
| 1 lb |
cornstarch |
Method:
- Cut the bread into slices 1/2 inch (1cm) thick.
- Fry the bread in the butter until golden brown. (If desired, prepare additional croutons for garnish at the same time; see step 8.)
- Heat the butter in a heavy saucepot over moderately low heat.
- Add the onions, leeks, and carrots. Sweat them until they are about half cooked. Do not let them brown.
- Add the squash, the stock, and the browned bread fro step2, Simmer until the vegetables are tender.
- Puree the soup with a food mill or an immersion blender.
- Bring the soup back to a simmer. Taste and adjust the seasonings.
- Prepare croutons by browning slices of French bread in butter as in steps 1 and 2.
- For best appearance, use a slender loaf so that croutons aren't too big.
- Peel and core apples. Cut into small dice.
- Heat the butter in a saute pan and add the apples and sugar. Cook over moderate heat until the applesare brown and caramelized.
- At service, heat the heavy cream (if using) and add to the soup.
- For each portion. Ladle the soup into a broad soup plate. Decorate the top of the soup with a swirl of cream, of desired. Heap a generous tablespoon (15ml) of apple onto a crouton and carefully place in the soup.
Source: Chef Keith Hammerich, CCSF
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