Roasted Acorn Squash Soup

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Ingrédients pour 12 portions
  • Roasted Acorn Squash Soup
  • 3 Eichelkürbis, grillé
  • 1
  • 4 Hühnerbrühe, gekörnt
  • 2 cs Butter, ungesalzen
  • 8 Gousse(s) d’ail, finement hachées
  • 0.5 Schalotte(n), finement hachées
  • 1 TL Noix de muscade
  • 1 cs Dalmatian Sage, râpée
  • 1 cs Thymian, frisch_Thym frais, haché
  • 1 TL Poivre blanc
  • Truffle Goat Cheese Mousse
  • 4 OZ Truffle Goat Cheese
  • 2 OZ
  • 1 cs Truffle Shavings
  • Roasted Morel Mushrooms
  • 4 OZ Morcheln, getrocknet
  • 1 cs Huile d’olive
  • 2 Gousse(s) d’ail, haché
  • 0.25 TL Thymian, frisch_Thym frais
Préparation
1.

Roasted Acorn Soup:

I an soup pot, add the butter till melted - Add the shallots & garlic - Cook till translucent.

Add all the spices & herbs.

Add the chicken stock & QimiQ Sauce Base - Cook to a simmer.

Add the acorn squash - Blend smooth.

Place back in the pot and cook to a simmer for 15 minutes.

Adjust seasoning as needed.

2.

Truffle Goast Cheese Mousse:

Mix all the ingredients thoroughly.

Form into quenelles - Set aside till needed.

3.

Roasted Morel Mushrooms:

Toss the mushrooms with all the ingredients.

Roast 400° for 15 minutes.

Blend the mushrooms into a paste.

4.

Plating:

In a bowl, spread a layer of the mushrooms to cover the botton - Smooth out completely.

Place a quenelle off-center.

Dust with acorn squash seed powder (optional).

Warm the soup and hold in a vessel to the side.

Pour into the bowl when to serve in front of the guest.