Wednesday, March 16, 2011

Butternut Squash and Jerusalem Artichoke Soup




This soup couldn't be easier! I simply softened a chopped onion and minced clove of garlic in a tbs of butter then added about 3 cups of homemade chicken stock. I then added 1 whole, peeled and cubed butternut squash, 1 pound of peeled and chopped Jerusalem artichokes and a few teaspoons of some dried herb blend I brought back from Italy. I simmered the lot for an hour then purred it with an immersion blender and stirred in a quarter cup each of heavy cream and cream fraiche. The soup was garnished with a spoon of sweetened beet puree and more creme fraiche as well as a few roasted pieces of the squash. Ooh, and a drizzle of sunflower oil. YUM! Homemade sourdough bread and homemade eggplant spread were a nice accompaniment.

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