Ingredients:
2.5 pounds butternut squash skinless
4 ounces butter
8 ounces cream
32 ounces chicken stock
1 pound onions
½ pound leeks, coarsely chopped
½ pound celery, coarsely chopped
2 ounces honey
4 leaves sage
4 ounces white wine
Salt
White pepper
1 teaspoon crème fraiche, for garnish
Chives. Chopped, for garnish
9 pumpkin seeds, toasted, for garnish
Procedure:
Peel, trim butternut squash, and coarsely chop the onion. Melt the butter in a large saucepan over medium heat. Add the onion and sauté until it is translucent, about 4 to 5 minutes. Add the honey to the onions, celery and Leek and cook until it simmers. Add the squash chunks and sage; season with salt and pepper. Add the chicken stock and white wine enough to cover the squash by an inch. Bring the soup to a boil and lower the heat to a simmer. Cook the soup until the onions and squash are very tender, about 45 minutes to 1 hour. Add cream and bring to boil. Remove the pan from the heat and cool for 5 minutes. Puree the soup in a blender. Do not fill the blender more than two-thirds full or you risk having the contents explode. Allow the steam to escape by removing the center plug in the lid and covering the hole with a thick towel to protect your hand. Hold the lid securely down and lift the towel slightly to allow the pressurized air to escape as you blend. Strain through a coarse strainer to get smoother soup; season it with salt and white pepper to taste. Bring the finished soup back to a boil. Ladle it into bowls and serve with a whipped crème fraiche quenelle, about 1 teaspoon per bowl.
When Serving:
Garnish with roasted pumpkin seed and chopped chive.
Recipe Type: Authentic
Recipe Author: Master Chef Joel Guillon
Restaurant: Left Bank at 507 Magnolia Avenue, Larkspur, CA
Restaurant: Left Bank at Menlo Park, 635 Santa Cruz Ave, Menlo Park CA
Restaurant: Left Bank at San Jose, 377 Santana Row Suite 1100, San Jose, CA 95128
Source: http://www.leftbank.com/ask-the-chef
4 ounces butter
8 ounces cream
32 ounces chicken stock
1 pound onions
½ pound leeks, coarsely chopped
½ pound celery, coarsely chopped
2 ounces honey
4 leaves sage
4 ounces white wine
Salt
White pepper
1 teaspoon crème fraiche, for garnish
Chives. Chopped, for garnish
9 pumpkin seeds, toasted, for garnish
Procedure:
Peel, trim butternut squash, and coarsely chop the onion. Melt the butter in a large saucepan over medium heat. Add the onion and sauté until it is translucent, about 4 to 5 minutes. Add the honey to the onions, celery and Leek and cook until it simmers. Add the squash chunks and sage; season with salt and pepper. Add the chicken stock and white wine enough to cover the squash by an inch. Bring the soup to a boil and lower the heat to a simmer. Cook the soup until the onions and squash are very tender, about 45 minutes to 1 hour. Add cream and bring to boil. Remove the pan from the heat and cool for 5 minutes. Puree the soup in a blender. Do not fill the blender more than two-thirds full or you risk having the contents explode. Allow the steam to escape by removing the center plug in the lid and covering the hole with a thick towel to protect your hand. Hold the lid securely down and lift the towel slightly to allow the pressurized air to escape as you blend. Strain through a coarse strainer to get smoother soup; season it with salt and white pepper to taste. Bring the finished soup back to a boil. Ladle it into bowls and serve with a whipped crème fraiche quenelle, about 1 teaspoon per bowl.
When Serving:
Garnish with roasted pumpkin seed and chopped chive.
Recipe Type: Authentic
Recipe Author: Master Chef Joel Guillon
Restaurant: Left Bank at 507 Magnolia Avenue, Larkspur, CA
Restaurant: Left Bank at Menlo Park, 635 Santa Cruz Ave, Menlo Park CA
Restaurant: Left Bank at San Jose, 377 Santana Row Suite 1100, San Jose, CA 95128
Source: http://www.leftbank.com/ask-the-chef