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Receta Butternut Cider Soup With Ginger Cream
by Global Cookbook

Butternut Cider Soup With Ginger Cream
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  Raciónes: 8

Ingredientes

  • 2 lb butternut squash - (8 c. diced)
  • 6 x bacon slices
  • 4 Tbsp. butter (divided)
  • 1 c. minced onion Salt to taste Freshly-grnd black pepper to taste
  • 1/2 c. vermouth or possibly other dry white wine
  • 3 1/2 c. cider
  • 1 tsp grated fresh ginger
  • 1 c. whipping cream
  • 1/4 tsp fresh-grated nutmeg

Direcciones

  1. With a very sharp knife, cut off stem and blossom ends of squash. With a potato peeler, slice off skin. Cut squash in half lengthwise; scoop out and throw away seeds and strings. Cut squash into 1-inch cubes. You should have about 8 c..
  2. In a soup kettle, fry bacon till crisp. Remove and drain on paper towels. Add in 2 Tbsp. butter to the bacon fat and heat. Add in squash and saute/fry over high heat, stirring often, till chunks begin to caramelize and turn brown, about 5 min.
  3. Add in remaining butter and onion. Season with salt and pepper. Reduce heat to medium and cook till onion is softened, about 5 min longer. Increase heat to medium-high, add in vermouth and stir till the liquid is absorbed. Add in cider. Bring to a boil, reduce heat, cover and simmer for 15 min.
  4. Meanwhile, combine ginger and whipping cream in a small saucepan. Boil over high heat, whisking constantly, till cream is reduced to 1/2 c.. Set aside.
  5. In batches, puree soup in a food processor or possibly blender. Return to kettle and add in additional cider, if necessary, to produce a thick, soupy consistency. Stir in nutmeg and crumble in bacon. Heat through.
  6. Ladle soup into 8 bowls. Place a small amount of ginger cream in the center of each bowl and swirl to create an attractive pattern.
  7. This recipe yields 8 servings.
  8. Comments: This is a very rich-tasting soup. One you can be proud to serve your guests.