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Receta Puree of Butternut Squash and Pear Soup
by DCMH

Puree of Butternut Squash and Pear Soup
Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 50

Ingredientes

  • 18 lbs squash, butternut- wash, peel
  • 9 lbs pears, canned- strain and reserve
  • 3 oz butter
  • Mirepoix:
  • 12 oz onions- peel, chop fine
  • 6 oz leeks, white- wash trim, split
  • 6 oz carrots- wash peel, chop fine
  • 6 oz celery- peel, chop fine
  • 4 1/2 gal vegetable stock
  • 3 tsp nutmeg, ground
  • 1 1/2 tsp pepper, cayenne
  • 5 Tbsp sugar, granulated
  • 4 cups creme fraiche or sour cream
  • 3 bunch chives, fresh- wash, chop fine
  • salt to taste

Direcciones

  1. In a large stockpot, ssaute the mirepoix with butter until the onions are translucent. Add the squash, pears, sugar, and vegetable stock, bring to the first boil, and reduce to a simmer. Skim as needed.
  2. Simmer until squash and pears are tender, for about one hour.
  3. When squash is tender, strain the stock and puree mixture in food processor. Combine vegetable mixture, pear juice, and stock in stock pot. Bring to a boil. Adjust the seasoning.
  4. Garnish soup with sour cream or creme fraiche and chives