Chef ’s Corner Squash Soup By Executive Chef, JohnRoss Woodland
Sachet
Ingredients
• Fennel seed – 1g • Coriander seed – 1g • Peppercorn – 1g • Cinnamon stick – 1pc • Clove – 2pc • Fresh ginger sliced – 13g
• Olive oil – 50g • Onion sliced – 250g • Leek sliced – 100g • Carrot sliced – 150g • Vegetable stock – 1.2L • 35% Cream – 500ml • Salt – 20g • Honey – 18g • Roasted butternut squash – 800g
Instructions
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Peel, cube, and toss the Squash in half the oil. Roast for 20-30 minutes in 400F oven. Sauté onion, leek and carrot in olive oil.
Add roasted Squash.
Add vegetable stock, sachet, and bring to a simmer. Add cream and simmer until vegetables are soft.
Remove Sachet.
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Transfer to a blender and puree.
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