Wednesday, February 15, 2006

Karl's Squash Soup
1 medium butternut squash, cooked (~375 for 1 hour when halved)
3-4 cups chicken stock, boiling
1 small onion, white, chopped and cooked in 1 TBSP butter
1/2 cup toasted hazelnuts, chopped (half for the soup, half for topping later)

Blend these 4 ingredients together well, with cuisanart if available.
Adjust stock volume to get soup to desired thickness.
Cook at light simmer for another 1/2 or or more.

When ready to serve, add one pint heavy cream,
and a gentle ammount of white pepper and nutmeg to taste.
Serve with sour cream and hazelnut as toppings.

Chardonnay Vance 2005


Annie said...

This was quite good, especially when it's cold outside.

Chardonnay Julia said...

A little error in the text (my fault), cook for 1/2 HOUR or more after blending. Yay for little brothers who like to cook!