Recipe: winter squash soup
Filed under Cuisine
French cooking exemplifies purity. Much like the notable Gallic restraint practiced with the grape by les vignerons, the French chef prioritizes the unadulterated purity of the vegetable. The following recipe foregrounds the rich flavor of its primary ingredient, winter squash.
At every turn, the holidays invite one to make this creamy soup. Pocket some squash from the centerpiece and head to the kitchen.
For approximately 8 martini glasses/25 shot glasses
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1. On medium low heat and in a covered pan, mix the vegetables with the oil, white pepper, and salt to taste.
2. Sweat until translucent (about 10 minutes).
3. Add hot stock or water, cover, and bring to a boil.
4. Simmer until soft.
5. When vegetables achieve total softness, remove from heat and allow to cool a bit.
6. Adjust liquids as necessary.
7. Add toasted nuts, if desired.
8. Puree.
9. Serve in small glasses.
10. Garnish with a dollop of mildly whipped cream and vegetable origami.
photo: Jeff Van Kleeck
