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Roast butternut and carrot soup
Roast butternut and carrot soup, truffle oil
Roasted butternut squash with a hint of carrot, cappuccino and truffle oil

Y= 6L
[SIZE="1"]The seasonal flavours of butternut are sweetened by the roasting of the butternut and the carrots. The soup is comforting and warm, bright and colourful: Visually appealing yet subtle in the nuances of autumn and the richness that the season offers.
Extremely popular with my guests over the years and a recipe that is both simple, yet effective in its execution and consumption.[/SIZE]

4.5kg Butternut, peeled and diced
1.5kg Carrots, peeled and sliced
750g Banana shallots, peeled, quartered
750ml Plum wine
2L Vegetable stock
1L Double cream
250g Unsalted butter
250ml Extra virgin olive oil
Salt and pepper (to taste)
Homemade truffle oil for drizzling
Milk (for frothing)
Carrot powder (for dusting)
Sprigs of chervil (for garnishing)

Place the peeled and diced butternut squash in a deep roasting tray. Add the carrots and drizzle with the olive oil. Season lightly with salt and cracked white pepper.
Roast in a pre-heated oven (190c) for approximately 50minutes, until soft and slightly caramelised. Reserve to one side.

Sweat the shallots in the butter, until lightly coloured. Add the roasted carrot and butternut pieces. Add the plum wine and reduce by 1/3. Add the warmed vegetable stock and simmer for 25minutes. Add the double cream and reduce by 1/4.
Correct the seasoning.

Blend in a Thermomix until smooth. Strain and reduce. Reserve to one side and allow cooling.

Heat the soup in a saucepan until hot. Pour into a soup bowl and spoon some frothy milk on top. Drizzle some truffle oil around the ‘heap’ of froth. Dust the cappuccino with carrot powder and garnish with a sprig of chervil.
Serve immediately with warm, home-baked bread.
Thanks Cheffie.... will give it a try!

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