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BUTTERNUT SQUASH AND LEEK SOUP |
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Written by Administrator
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Monday, 25 August 2008 00:02 |
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BUTTERNUT SQUASH AND LEEK SOUP
SERVES: 8
Ingredients
· 2 kilos (4 lbs) butternut squash, halved lengthwise
· 5 tablespoons unsalted butter
· 4 large leeks, white and tender green parts, coarsely chopped
· 7 fresh thyme sprigs or 1 teaspoon dried
· 1½ litres chicken stock
· 1 1/4 teaspoons salt
· ½ teaspoon freshly ground pepper
· 150 ml (¼ pt) crème fraiche
· About 3 tablespoons chopped chives
· 8 slices of bacon, chopped and fried in a little olive oil
Method
1. Preheat the oven to 180C Gas 4. Place the squash, cut side down, on a baking tray
and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out
and discard the seeds. Scrape the squash from the skin.
2. Meanwhile, in a large heavy saucepan or flameproof casserole, melt the butter over
low heat. Add the leeks and thyme and cook, stirring occasionally, until soft and
browned, about 40 minutes. Discard the thyme sprigs.
3. Stir in the stock and the squash. Simmer over moderate heat for 20 minutes. In a
blender or food processor, puree the soup in batches until smooth. Pour the soup
back into the pan and season with the salt and pepper.
4. To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour
cream, 1 teaspoon chives and a sprinkling of the bacon.
MAKE AHEAD The recipe can be prepared through Step Three up to 2 days ahead.
Reheat the soup before proceeding
Burdfields Country Market, 64 The High Street, Mill Lane, Billingshurst, West Sussex,
RH14 9NY 01403 784445 • www.burdfield.co.uk
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Last Updated on Sunday, 12 October 2008 14:56 |
