
Zutaten
Für 12 Portionen
Roasted Acorn Squash Soup
3Stück
Eichelkürbis, geröstet
1Tasse(n)
QimiQ Sahne-Basis
4Tasse(n)
Hühnerbrühe, gekörnt
2EL
Butter, ungesalzen
8Stück
Knoblauchzehe(n), fein gehackt
0.5Tasse(n)
Schalotte(n), fein gehackt
1TL
Muskatnuss
1EL
Dalmatian Sage, gerieben
1EL
Thymian, frisch, gehackt
1TL
Weißer Pfeffer
Truffle Goat Cheese Mousse
4OZ
Truffle Goat Cheese
2OZ
QimiQ Sahne-Basis
1EL
Truffle Shavings
Roasted Morel Mushrooms
4OZ
Morcheln, getrocknet
1EL
Olivenöl
2Stück
Knoblauchzehe(n), gehackt
0.25TL
Thymian, frisch
Zubereitung
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.
Truffle Goast Cheese Mousse:
Mix all the ingredients thoroughly.
Form into quenelles - Set aside till needed.
Roasted Morel Mushrooms:
Toss the mushrooms with all the ingredients.
Roast 400° for 15 minutes.
Blend the mushrooms into a paste.
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.