|
Note: This recipe is part of a series of classic Acquired
Tastes from the C-VILLE archives. This one first ran in 2003.
Sure, it would be fun to be jet off to Munich, but it’s a heck of a lot
easier to hop in your car and jet up Route 29 to the Bavarian Chef in
Madison. There you can eat your fill of German cuisine, wash it down
with a stein of your favorite golden beverage, admire the alpine murals
and pretend you’ve traveled to the Old Country. Owner and chef Jerome
Thalwitz shared a seasonal soup recipe for readers to create in their
own kitchens. (Dirndl and lederhosen optional.)
Bavarian Chef’s Butternut Squash Soup
1/4 lb. butter
1 onion, diced
1 carrot, peeled and diced
2 celery stalks, diced
2 cloves garlic, diced
1 butternut squash, peeled and diced
1 qt. chicken stock
1 Tbs. salt
1 tsp. white pepper
1 tsp. cayenne pepper
1 tsp. curry powder
2 bay leaves
1 Tbs. thyme leaves
1/2 cup parsley
1/2 cup cornstarch
1 cup water
1 qt. heavy cream
Sauté onion, carrot, celery and garlic in butter until onion is
translucent. Add squash. Cover with chicken stock. Season with salt,
white pepper, cayenne pepper, curry powder, bay leaves, thyme and
parsley. Boil until squash is tender. Mix cornstarch with water and add
to soup. Bring soup back to a boil. Add heavy cream. Blend in blender
until smooth.
Garnish:
1/4 cup melted butter
1 cup pecans
2 Tbs. sugar
salt
cayenne pepper
sliced scallions
Mix melted butter, pecans, sugar, salt and cayenne pepper together and
toast in 500° oven until lightly browned. To serve, sprinkle scallions
over soup. Top with toasted pecan garnish. (The bed of scallions will
keep your pecans from sinking!) Yields 10 servings. |
