Saturday, May 28, 2011
If you're looking for a silky but full of flavor soup on a cold day, this is your kind of recipe. A friend of mine invited me to eat dinner at her place last Fall and I just simply fell in love with the flavors of this soup. I had to try it on my own! So after, checking and searching here and there, I found this recipe:
¼ lb (1 stick) butter (113gm)
1 cup roughly chopped onion (230gm)
1 cup peeled, cored and roughly chopped Granny Smith apple (230gm)
1 cup peeled and roughly chopped rutabaga (230gm)
1 cup peeled, seeded, and roughly chopped butternut squash (230gm)
1 cup peeled and roughly chopped carrots (230gm)
1 cup peeled and roughly chopped sweet potato (230gm)
1 quart good chicken stock (1 lt) (I totally recommend homemade)
2 cups heavy cream (480ml)
¼ cup maple syrup (60ml)
Salt and cayenne pepper to taste
In a large saucepan over medium-high heat, melt the butter. Add the onions, apple, rutabaga, squash, carrots, and sweet potato and cook, stirring occasionally, until the onions are translucent.
Add the chicken stock, and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
Puree the vegetables in a blender or food processor. Strain through a fine mesh sieve into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt, and cayenne pepper.
Return the pot to the stove, bring the soup to a simmer, and serve with a hearty bread.
Source: Recipe Courtesy of Patrick O'Connell's Refined American Cuisine