16
1 jar (17 oz.) butternut squash puree
Freshly grated nutmeg, to taste
Directions
In a saucepan over medium heat, warm the cream until steam starts to rise. Remove
from the heat, add the hazelnuts and let cool. Season with salt and pepper.
Refrigerate for 1 hour.
In a soup pot over medium heat, melt the butter. Add the onion and sauté, stirring
occasionally, until tender and translucent, 4 to 6 minutes. Add the 2 cups stock and
the squash puree and bring to a simmer, stirring, and then reduce the heat to
medium-low. Cook, stirring for 12 to 15 minutes. Using the stick blender to puree the
soup, adding more stock if the soup is too thick. Season with salt, pepper and
nutmeg.
Whisk the hazelnut cream until lightly foamy. Ladle the soup into warmed bowls and
top each serving with the hazelnut cream. Serves 4
ASPARAGUS SOUP
For an ultra smooth soup, strain it through a fine sieve, or a conical strainer that is a
favourite in restaurant kitchens. A pestle is used to push the food through the fine-
mesh perforations of the sieve.
Ingredients
1 1/2lb. asparagus
4 Tbs. (1/2 stick) plus 2 tsp. unsalted butter
1 yellow onion, diced
3 garlic cloves, minced
1/4 cup dry vermouth
3 cups chicken stock, plus more as needed
Salt and freshly ground pepper, to taste
3/4 cup heavy cream