Monday, November 14, 2011
acorn squash bisque
Ingredients
2 lg. acorn squash
1 tbsp. butter
1 md. yellow onion, chopped
1 leek, white part only, chopped
1 tsp. fresh sage, chopped
6 c. chicken or vegetable stock
Olive oil
Whole fresh sage leaves, cleaned and dried
¼ c. cream
Salt and pepper
1. Halve squash, remove seeds, and peel; cut into 1-inch chunks.
2. In a large saucepan, melt butter. Add onion and leek and cook for 3 minutes until fragrant.
3. Add squash and chopped sage. Stir and cook for 2 minutes.
4. Add stock and bring to a boil. Lower heat and simmer.
5. While soup simmers, in a small pan, heat about ¼ inch of olive oil. When it is hot and shimmering, add whole sage leaves. They will fry and become crisp in less than 1 minute. Remove and drain on paper towel.
6. When squash is tender enough to be pierced with a fork, puree it in batches in a blender.
7. Return soup to saucepan and stir in cream. Season with salt and pepper.
8. Ladle soup into bowls and top with one or two fried sage leaves.
