|
|
|
|
Harvest Squash Sip, Maple Chantilly
Yield: 16 sips
Ingredients
2L Commissos Own Squash Soup or
½ Butternut Squash, peeled, chopped roughly
½ Acorn Squash, peeled, roughly chopped
1 Medium Onion, chopped
2 Leeks, washed well, chopped
4 Celery Ribs, chopped
6 Garlic Cloves, peeled, whole
4 Sprigs Thyme, chopped
2 Sprigs Rosemary, chopped
¼ C Butter
½ C 35% Whipping Cream
¼ C Maple Syrup
Cinnammon for dusting
Salt and Pepper
Make the Soup the day before, the chantilly the morning of, and assemble while guests are nearby.
Soup
In a large soup pot over medium heat, melt the butter and sweat the onions, leeks and celery until the onions are translucent. Add the squash, garlic, thyme, and rosemary, and enough water to just cover the ingredients. Bring to simmer for 1 hour or until all of the vegetables are tender.
Blend until very smooth and pass through a fine mesh strainer, season with salt and pepper.
Let cool and refridgerate up to one week.
Chantilly
Place the cream and maple syrup into a bowl and whisk to stiff peaks, keep covered in the fridge.
Assembly
Heat the soup in a pot over medium heat stirring well. Ladle into 250ml mason jars until half full, top with some chantilly and dust with cinnammon. Present on a cloth napkin lined platter.
|
|
