July/August 2010
Winter Squash Soup
L'Auberge Provencale, White Post, VA
Ingredients:
2 lb squash, peeled, seeded, and chopped
1 lb potato, peeled and chopped
1 leek, white part only, chopped
1 medium onion, diced
2 clove garlic
1/8 teaspoon fresh grated nutmeg
1 quart chicken stock
1 cup heavy cream
1/4 cup butter
Salt and pepper to taste
Steps:
1. In a 6 quart pot, saute leeks, onion, and garlic in butter over medium heat for 5 minutes.
2. Add squash, potato, nutmeg, and chicken stock. Simmer for 20-30 minutes until vegetables are tender.
3. In a blender, puree the soup. Strain, and return to pot.
4. Add cream and gently heat.
5. Add salt and pepper to taste. Serve hot.
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