| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | October 199 | 1 | servings | |
INGREDIENTS
| 2 | sl | Bacon |
| 1/2 | md | Onion; chopped fine (about |
| ; 1/2 cup) | ||
| White and pale green parts of 1 large; chopped fine and | ||
| ; leek, washed well (about | ||
| ; 1 cup) | ||
| 1 | lg | Garlic clove; minced |
| 1/2 | Bay leaf | |
| 1 1/4 | lb | Butternut squash; seeded, peeled, and |
| ; cut into 1-inch | ||
| ; pieces (about 3 | ||
| ; cups) | ||
| 1 | md | Granny Smith or other tart apple |
| 2 | c | Low-salt chicken broth |
| 1/2 | c | Water plus additional for thinning soup |
| 2 | tb | Sour cream or creme fraiche |
| Sour cream or creme fraiche | ||
| Chopped unpeeled apple |
INSTRUCTIONS
ACCOMPANIMENTS In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon. In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened. Add squash, apple, peeled and chopped, broth, and 1/2 cup water. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf. In a blender puree mixture in batches, transferring as pureed to a clean saucepan, and add enough additional water to thin soup to desired consistency. Whisk in sour cream or creme fraiche and salt and pepper to taste and heat soup over moderately low heat until hot (do not boil). Serve soup topped with crumbled bacon and accompaniments. Makes about 4 1/2 cups. Gourmet October 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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