Piccolina
Executive Chef
I like to serve this with a drizzle more of cream on the top and plenty of hearty bread for dipping.
Winter Comfort Soup
4 cups of vegetable stock
2-3 carrots peeled and sliced into circles (thickness of your choice)
2 Gala apples peeled, cored and sliced
1 butternut squash, peeled and cubed
1 yam, peeled and cubed
4 tbsp of butter or margarine
¾ cup cream (either single or double)
¼ nutmeg or ginger (optional)
½ tsp salt (optional)
Freshly milled pepper
Directions
In a large, heavy bottomed pot combine the stock butternut squash, yam and the nutmeg (if using). Bring to a boil and simmer for 15 minutes over medium-high heat. Lower the heat to medium and add in the carrots and apple. Continue cooking for about 20 minutes, stirring often.
Next, take the pot off the stove and pour the soup base through a colander, into a large bowl or another large pot, but do not discard either part. Then puree the vegetables with a handheld mixer or in the food processor.
Reintroduce the vegetables into the broth over medium heat; add in the cream, butter and salt and pepper (if using). Stir often and bring to a rapid simmer, reduce heat and cook for another 5-10 minutes depending on the consistency that you prefer. Serve warm. Leftovers can be stored, covered in the fridge for up to 3 days.
Serves 3-4 as a starter or light lunch
~Enjoy~
Winter Comfort Soup
4 cups of vegetable stock
2-3 carrots peeled and sliced into circles (thickness of your choice)
2 Gala apples peeled, cored and sliced
1 butternut squash, peeled and cubed
1 yam, peeled and cubed
4 tbsp of butter or margarine
¾ cup cream (either single or double)
¼ nutmeg or ginger (optional)
½ tsp salt (optional)
Freshly milled pepper
Directions
In a large, heavy bottomed pot combine the stock butternut squash, yam and the nutmeg (if using). Bring to a boil and simmer for 15 minutes over medium-high heat. Lower the heat to medium and add in the carrots and apple. Continue cooking for about 20 minutes, stirring often.
Next, take the pot off the stove and pour the soup base through a colander, into a large bowl or another large pot, but do not discard either part. Then puree the vegetables with a handheld mixer or in the food processor.
Reintroduce the vegetables into the broth over medium heat; add in the cream, butter and salt and pepper (if using). Stir often and bring to a rapid simmer, reduce heat and cook for another 5-10 minutes depending on the consistency that you prefer. Serve warm. Leftovers can be stored, covered in the fridge for up to 3 days.
Serves 3-4 as a starter or light lunch
~Enjoy~
It is good, I hope you and Paul like it. I should mention that you can also throw some onion or chives in there but I like to focus on the sweetness of the apple and squash flavours, which can be easily drowned out by too much onion.
), it's not as sweet as maple glazed squash, if that gives you an indication. Just a nice, subtle sweetness, and it works wonders before a main course of pork chops.
