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Ingredientes
- 1 lb butter
- 2 lbs mirepoix, medium diced
- 1 lbs 8 oz shallots thinly sliced
- 2 lbs leeks, white parts, thinly sliced
- 2 oz minced ginger
- 1 quart dry white wine
- 1 whole sachet d-epices
- 3 gallons chicken veloute
- 18 lbs large peeled butternut squash
- 3/4 cups hot heavy cream
- 1 Tbsp kosher salt
- 1 Tbsp cracked white pepper
- 4 oz diced butter
Direcciones
- Heat the butter in a soup pot over medium heat. Add mirepoix, shallots, and leeks and sweat until tender and translucent, 8 to 10 minutes. Add the ginger and wine and cook until the liquid is reduced to nearly dry, about 25 minutes. add the sachet.
- Add the veloute and simmer stirring occasionally over low heat for 15 minutes. Add the squash and continue too cook, stirring occasionally, until the squash is tender enough to mash with a fork, about 30 minutes.
- Reserve 2 quarts of the soup and puree the remainder.
- Strain the pureed soup through a fine, mesh sieve and adjust the consistency by adding the reserved soup as desired. The soup is ready to finish and serve now, or it may be rapidly cooled and held under refrigeration for up to 3 days for later service.
- To finish the soup for service, return it to a simmer, stir in the cream. Taste the soup and season with salt and pepper, stir in the butter, serve the soup in heated bowls or cups.
