PRHthe menu Courtesy of Fine Palate
Butternut Squash Soup w w w . f i n e pa l at e g r o u p . c o m
“We use spices from around the world to elevate the fragrance and create a more warming effect when it’s consumed. Our chef learned these techniques while working with Wolfgang Puck. He had a big effect on our chef and the global approach he uses with food.”
Ingredients ➜2 butternut squash ➜1 tablespoon clove ➜1 tablespoon cinnamon ➜1 tablespoon crushed star anise ➜1 tablespoon ground fennel ➜ F resh ground Sichuan peppercorns to taste
➜S alt to taste
➜1 oz. fresh parsley (Tip: for ➜ ➜ ➜ ➜ ➜
the fresh herbs, weigh them on the grocery scale) 1 oz. fresh sage 1 oz. fresh thyme 1 oz. white pepper C heesecloth 2 quarts vegetable stock
Garnish Directions ➜ 1 pint creme fraiche ➜2 oz. cardamom pod
➜1 00-year-old balsamic vinegar
Roast cardamom pods in dry pan to extract the oils and flavors, then hand grind with mortar and pestle. Pour into chinois to have fine powder, add to creme fraiche.
Directions Preheat oven to 350 degrees. Coat butternut squash in olive oil. Season with salt, pepper, cloves, cinnamon, crushed star anise, pepper, ground fennel. Roast face down in 350-degree oven until tender, approx. 45-55 min depending on size. Remove from oven and let cool. Scoop out the inside of the squash, discard the tough outer skin. In a separate pot, warm vegetable stock. Add carrots, onions, celery. Make a packet from cheesecloth with sage, thyme, parsley and white pepper. Knot or tie with kitchen twine. Add to pot. Cook until vegetables are tender. Add pulp of the butternut squash and cook to meld the flavors. Let it cool down then put in blender and purée till velvety consistency. Adjust thickness of soup by adding vegetable broth. Let sit overnight and warm before serving. Garnish by dolloping cardamom cream in soup. Add drops of 100-year-old balsamic to top of creme.
PRH Suggested Wine Pairing by Vincent Novello Mirassou Pinot Grigio $13 Fine Palate is a member of the Philadelphia RowHome (PRH) Magazine Business Network.
| rowhome magazine | January / February / March 2017