Butternut Squash Mushroom Bisque

Soup
Porciones: 0

Ingredientes

  • 2 Butternut Squash (peeled, seeded, and diced)
  • 1 Onion (diced)
  • 2 Carrots (peeled and diced)
  • 3 Celery Stalks (diced)
  • 5-6 Cloves of Garlic
  • 1# Mushrooms (wild & domestic, chopped)
  • ½ C Brown Sugar
  • 2tbl Cinnamon
  • 2tbl Nutmeg
  • 2C Heavy Cream
  • Olive Oil
  • Salt & Pepper
  • Veg. or Chicken Stock

  1. • Toss the squash with Olive Oil and Salt & Pepper and roast in a 350 degree oven until tender • In a stockpot, caramelize the Onion, Celery, Carrots, Garlic and Mushrooms. When golden brown add Veg. or Chicken Stock to cover • Add Roasted Squash, Brown Sugar, Cinnamon and Nutmeg • When all is incorporated, puree with hand mixer or blender • Return to a clean pot and add Cream • Heat to a simmer, taste, and adjust seasoning with Salt & Pepper
  2. Cinnamon Crème Fraiche 1C Crème Fraiche 2tsp Cinnamon t.t. Salt & Pepper * Crème Fraiche is available in most specialty stores. If not available whip Heavy Cream with Cinnamon

The Wentworth

Detalles

  • Precio/noche
    $103 - $339
  • Comentarios (3) 4,7
  • Habitaciones 51
  • Se aceptan las tarjetas regalos

Contacta o Reserva

  • Teléfono 1-6033839700
  • Fax 1-6033834265
  • Sin cargo
    1-8006370013