Butternut Squash Soup with Crispy Bacon and Cream…
Serves 8 people
INGREDIENTS For the Soup:
2 Butternut Squash
2 Tablespoon Unsalted Butter
1 Slice Smoked Bacon
1/4 Quart Heavy Cream
1/4 Quart Whole Milk
Salt and Freshly Ground Pepper
Rock Salt
For the Garnish:
2 Slices Smoked Bacon cut in large diced pieces
1/4 Cup Heavy Cream
1 Bunch Chives
Procedure: For the Soup: Peel, seed and dice the squash.
Melt 2 tablespoons of butter in a sauce pot over medium heat. Add the
slice of bacon, diced squash and salt. Cook this for about 30 minutes,
stirring frequently as not to burn the squash. Bring the heavy cream and
milk to a boil and add to the soup. Pour the soup into a blender and blend
until very smooth. Pass through a fine chinois. You may need to adjust
the soup with a little water if it becomes too thick. Salt and pepper
to taste.
For the Garnish: Slice the chives very fine.
Whip the cream to a soft peak stage. Sauté the diced bacon slowly
until it becomes crisp. Strain and reserve on a paper towel.
To Finish:
In a hot bowl, place a dollop of whipped cream, chives and bacon. Adjust
the seasoning and consistency of the soup and serve right away.