Roasted Acorn Squash Soup

  • Drucken
Recipe Image
Zutaten für 12 Portionen
  • Roasted Acorn Squash Soup
  • 3 Stück Eichelkürbis, geröstet
  • 1 Tasse(n) QimiQ Sahne-Basis
  • 4 Tasse(n) Hühnerbrühe, gekörnt
  • 2 EL Butter, ungesalzen
  • 8 Stück Knoblauchzehe(n), fein gehackt
  • 0.5 Tasse(n) Schalotte(n), fein gehackt
  • 1 TL Muskatnuss
  • 1 EL Dalmatian Sage, gerieben
  • 1 EL Thymian, frisch, gehackt
  • 1 TL Weißer Pfeffer
  • Truffle Goat Cheese Mousse
  • 4 OZ Truffle Goat Cheese
  • 2 OZ QimiQ Sahne-Basis
  • 1 EL Truffle Shavings
  • Roasted Morel Mushrooms
  • 4 OZ Morcheln, getrocknet
  • 1 EL Olivenöl
  • 2 Stück Knoblauchzehe(n), gehackt
  • 0.25 TL Thymian, frisch
Zubereitung
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.