12 large garlic cloves, peeled and trimmed of the end
1 cup half and half
8 oz goat cheese, softened at room temperature
Инструкции
Dice the squash into small pieces, but do not worry about them being perfectly even, so long as they are small.
In a medium pot, heat the butter and olive oil with the garlic and thyme over low heat, until fragrant and the garlic is just barely starting to brown.
Add the chili flakes and remove from heat.
Allow to sit for 5 minutes.
Remove the thyme sprig and return the pot to medium heat.
Add all the squash and season well with salt and pepper. Cook, stirring frequently, until squash is completely tender,
about 10 minutes.
Add half the water, and bring to a boil.
Check for seasoning and, in batches, blend carefully on high speed until the soup is very smooth.
Strain through a fine sieve if the soup appears too chunky. At this point, thin the soup as needed with the remaining water, adjusting for the salt dilution as needed.
For the garlic chevre cream, place the trimmed garlic cloves in a small saucepan covered with cold water and a large pinch of salt.
Bring to a boil over high heat.
Drain garlic cloves and return to the pot, and refill with
cold water and salt.
Bring to a boil again, drain, and replace water once again. Repeat this process until the garlic has been blanched 5 times.
Place the blanched garlic cloves and the butter in a small pot and cook over medium heat, until the butter is well-browned and the garlic is toasting. Add
the half and half, and bring to a simmer, stirring frequently. Reduce heat to low and cook until the liquid is reduced by half.
Remove from the heat and add the softened goat cheese. Puree with an immersion blender until very smooth.
Check for seasoning and chill well.
To serve, pour the soup into a warm bowl and dot with small pieces of the garlic and chevre cream.
Рецепт Squash Soup with Garlic chevre cream
American