| 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
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