A swirl of cider cream and crispy bits of bacon top this silken-smooth mixture that delectably combines sweet, tart, and salty flavors.
6 servings
- 5 tablespoons unsalted butter
- 6 cups peeled, seeded, and cubed butternut squash
- 2 cups chopped leeks, white and light green parts only
- ½ cup coarsely chopped carrots
- ½ cup coarsely chopped celery
- 2 Granny Smith apples, peeled, cored, and chopped, plus an extra apple for garnish
- 1½ teaspoons dried thyme
- ½ teaspoon crumbled dried sage
- 5 cups chicken stock (click here for the recipe)
- 1½ cups apple cider, divided
- Salt
- Two-third cup sour cream
- 5 bacon slices, sautéed until crisp, drained, and crumbled
- Melt the butter in a large, heavy pan set over medium-high heat ; when hot, add squash, leeks, carrots, and celery and sauté, stirring frequently, until vegetables have softened slightly, 10 to 12 minutes.
- Add apples, thyme, and sage ; add stock and 1 cup cider.
- Bring mixture to a simmer ; reduce heat, cover, and simmer gently until vegetables and apples are tender, stirring occasionally, for about 30 minutes.
- Remove from heat and cool slightly.
- Meanwhile, make the cider cream ; boil remaining ½ cup cider in a small, heavy saucepan until it reduces to ¼ cup, for about 5 minutes.
- Cool, then place sour cream in a small bowl and whisk in reduced cider. (Cider cream can be prepared 1 day ahead ; cover and refrigerate until needed)
- Purée the soup in batches in a food processor, blender, or food mill, and return soup to pot.
- Taste soup and season with salt, as needed. (Soup can be prepared 1 day ahead. Cool, cover, and refrigerate. Reheat over medium heat.)
- For the garnish, halve and core the reserved apple, then cut one half into 12 paper-thin slices.
- To serve, ladle soup into 6 shallow bowls and drizzle with cider cream ; garnish each serving with crumbled bacon and a couple apple slices.
Bread basket choice : Crusty baguette or whole wheat loaf.
BON APPÉTIT
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