Smoked acorn squash soup with hazelnut cream
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Acorn squash; halved and seeded | |
| 1 | large | Onion; coarsely chopped |
| 4 | tablespoons | Unsalted butter |
| ½ | cup | Dry sherry |
| 1 | quart | Chicken stock |
| (Tied In A Cheesecloth Bag) | ||
| 1 | Bay leaf | |
| 5 | Sprigs fresh thyme | |
| 1 | tablespoon | White peppercorns |
Directions
SACHET
Smoke 4 squash halves for 20 minutes.
Preheat oven to 350 degrees.
Remove squash from smoker and place, with remaining squash halves, in a flat pan, cut side down. Bake in preheated 350 degree oven for 1 hour or until soft. Scoop out pulp and set aside.
In a medium saucepan, saute onion in butter over medium heat until soft.
Add squash pulp and stir in sherry. Pour in chicken stock and add sachet.
Simmer for approximately 1 hour or until flavors mellow and light smoked flavor from squash becomes distinct. Remove sachet.
Pour into blender and blend until very smooth. Return to saucepan and stir in cream. Bring to a simmer and cook for about 20 minutes or until soup has thickened. Season to taste with salt, pepper, and lemon juice.
Pour equal portions into warm soup bowls. Garnish with a dollop of Hazelnut Cream or swirl cream over surface of soup. Serve immediately.
Yield: 6 to 8 servings
Formatted by suechef@...
Recipe by: DEAN FEARING #HE1A04 Posted to MC-Recipe Digest V1 #791 by Sue <suechef@...> on Sep 19, 1997
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