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ROASTED ACORN SQUASH SOUP WITH SAGE PESTO & BRUSSEL SPROUT HASH
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From Monique Barbeau, Seattle Chapter Member of Les Dames D'Escoffier
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INGREDIENTS:
For the soup:
4 each delicate squash
1/4 cup butter
2 tbsp brown sugar
1 onion - medium dice
2 stalks celery - medium dice
1 cup white wine
1 qt chicken stock
1 tbsp. lemon - juice of
For the Brussel Sprout Hash:
12 each brussel sprouts
6 each red bliss potatoes -medium size
4 slices bacon - (or pancetta)
1 tsp. whole grain mustard
1 ½ oz sherry wine vinegar
2 tbsp. red pepper - brunoise (finely chopped)
2 tbsp. yellow pepper - brunoise (finely chopped)
1 tbsp. mixed chopped herbs
For the Sage Pesto:
1/4 cup sage leave
1 bunch parsley
1 tsp. chopped fresh garlic
2 tsp. chopped fresh shallots
1 1/2 each lemon - juice of
1 cup extra virgin olive oil
salt and pepper - to taste
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DIRECTIONS:
Cut squash in half and fill pockets with butter (reserve 2 tbsp.) and sprinkle cavities with brown sugar. Roast covered in 350° oven until tender, approximately 15 minutes. Cool and scoop out squash. In a large pot melt 2 tbsp of butter and sauté onions and celery until soft. De-glaze with white wine and reduce liquid by half. Add squash puree and stock. Bring to a boil and simmer 10 minutes. In a blender, puree in small batches. Strain through fine messy strainer (chinois). Season with salt, pepper and lemon juice.
Trim the stem of each brussel sprout and score the bottom. In a saucepan bring approximately 1 quart of water to a boil. Season water with salt. Add the brussel sprouts and boil until fork tender. Drain immediately and shock in ice water. Cut brussel sprouts in half and slice. Reserve.
In a saucepan cook the red bliss potatoes in enough salted water to cover. Bring the water to a boil and cook until tender. Drain, let cool and cut in small dice.
Chop bacon into small pieces and cook in a saute pan over medium heat for 2 minutes. Remove bacon from the oil. In a mixing bowl whisk the bacon oil, mustard and sherry vinegar until mixture resembles a vinaigrette. Toss in the peppers, cooked bacon, herbs, diced potato and sliced brussel sprouts. Season with salt and pepper. Keep warm.
De-stem the parsley and sage and place in a blender. Add the garlic and shallots and lemon juice. Pulse to blend. Drizzle in the oil to create a smooth emulsification. Put in a squirt bottle and keep cold until ready to use.
To Serve:
Ladle a generous serving of soup into a bowl. Place a large spoonful of the brussel sprout hash in center of the soup. Drizzle over the sage pesto making abstract designs.
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"Ladle a generous serving of soup into a bowl. Place a large spoonful of the brussel sprout hash in center of the soup. Drizzle over the sage pesto making abstract designs."
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Monique Barbeau,
Seattle Chapter Member
Les Dames D'Escoffier
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