"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point
Sunday, January 10, 2016
Bouchon Butternut Squash Soup
1 3-to-3 1/2-pound butternut squash 2 tablespoons canola oil Kosher salt and freshly ground black pepper 2 sprigs sage 1 cup leek, sliced 1/8 inch slices 1/2 cup carrot, sliced in 1/8 inch slices 1/2 cup shallot, thinly sliced in 1/8 inch slices 1/2 cup yellow onion, sliced in 1/8 inch slices 6 garlic cloves, smashed 2 tablespoons honey 6 cups vegetable stock, more if needed Bouquet Garni made of 8 sprigs thyme, 2 sprigs Italian parsley, 2 bay leaves and 1/2 teaspoon black peppercorns, all wrapped in a packet made of 2 green leek leaves 1/4 cup creme fraiche
fried sage leaves
Preparation 1. Preheat the oven to 350 degrees. Line a small baking sheet with aluminum foil. Cut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut-side-down on the baking sheet and roast until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).
2. Meanwhile, using a paring knife, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (you should have about 4 cups).
3. Put the remaining canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots and onions and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.
4. Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni. Transfer the soup to a blender, in batches, and puree. Strain the soup through a fine sieve into a bowl. Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.
5. Gently reheat the soup until just hot. If it is too thick, add a little more vegetable stock. Ladle the soup into six serving bowls. Top each with a dollop of creme fraiche with nutmeg and top with a couple of fired sage leaves. Drizzle with a bit of olive oil