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Squash Soup with Trumpet of Death Mushrooms and Toasted Hazelnuts

Food Network Canada
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Ingredients

1
medium sized butternut squash. Peeled, seeded and diced
1
small onion, peeled and sliced
1
small leek, white part only, sliced
1
celery stalk, sliced
2
oz sweet butter
6
cup chicken or vegetable stock
4
oz fresh dry trumpet mushrooms or 1 ounce of dried, reconstituted
½
tsp fresh thyme, chopped
1
large shallot, peeled and thinly sliced
2
oz toasted hazelnuts, coarsely chopped
1
Tbsp coarsely, chopped flat parsley
Best quality hazelnut oil
½
cup 35% cream
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Directions

Step 1

Melt the butter in a large pot; add all the vegetables except the squash. Season with salt and freshly ground white pepper, cook gently without colour until soft.

Step 2

Add the squash and continue cooking until the squash starts to break down a little.

Step 3

Pour in enough stock to just cover. Increase the heat and bring to a boil. Lower the heat and simmer until all are soft.

Step 4

Pour the soup into a colander set over a bowl. Place the solids into a blender with enough of the liquid to allow the machine to work efficiently, blend until silky smooth, pouring in more liquid as needed.

Step 5

Pass through a fine meshed sieve into a clean sauce pan.

Step 6

Heat a frying pan, add a little butter and sauté the mushrooms with the shallots thyme, salt and pepper. Cook until the mushrooms are soft and fragrant. Put to one side and keep them warm.

Step 7

Reheat the soup. Add the cream and a tablespoon of chilled sweet butter and stir until absorbed and the soup is hot.

Step 8

Pour into serving bowls, add some mushrooms, hazelnuts, parsley and a drizzle of oil to each bowl and serve.

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