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Рецепт Pureed Butternut Squash and Pear Soup
by DCMH

Pureed Butternut Squash and Pear Soup
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  США American
  Порций: 50

Ингредиенты

  • 18 lbs butternut squash, wash, peel, split, seed, dice large
  • 9 lbs canned pears, strain and reserve liquid
  • 3 oz butter
  • 12 oz onions, peel and chop fine
  • 6 oz leeks, whites, wash, trim, split, chop fine
  • 6 oz carrots, wash, peel, chop fine
  • 6 oz celery, peel, chop fine
  • 4 1/2 gals vegetable stock
  • 3 tsp ground nutmeg
  • 1 1/2 tsp cayenne pepper
  • 5 tsp granulated sugar
  • 4 cups creme fraiche, sour cream, or yogurt (optional)
  • 3 bunches fresh chives, wash, chop fine
  • salt to taste

Инструкции

  1. In a large stockpot, saute the mirepox with butter until the onions are translucent. Add the squash, pears, sugar, and vegetable stock, bring back to the first boil, and reduce to a simmer. Skim as needed.
  2. Simmer until squash and pears are tender, about 1 hour.
  3. When squash is tender, strain the stock and puree mixture in food processor. Combine the vegetable mixture, pear juice, and stock in stockpot. Bring to a boil. Adjust seasonings.
  4. Garnish soup with sour cream or creme fraiche and chives.
  5. Note: Soup can be served hot or cold.