Squash Soup with Sautéed Chanterelles (Lovely!)
Squash Soup with Sautéed Chanterelles
AUTUMN 1999
BY LUCY WAVERMAN
Chef Tony de Luca at Hillebrand's Vineyard Café uses the best seasonal ingredients available on the Niagara peninsula. For this soup, he chooses a squash variety such as acorn, buttercup, Hubbard or butternut. If chanterelles are not available, substitute with oyster mushrooms.
1 tbsp (15 mL) vegetable oil
1/2 cup (125 mL) chopped onion
3 tbsp (45 mL) chopped shallots
1 leek, white part only, chopped
1 tsp (5 mL) chopped garlic
1 cup (250 mL) peeled and chopped potato
4 cups (1 L) vegetable stock or water
4 cups (1 L) chopped squash
1/2 cup (125 mL) whipping cream
Salt and freshly ground pepper to taste
Garnish:
1 tbsp (15 mL) olive oil
1/2 lb (250 g) chanterelle mushrooms, trimmed and cleaned
3 tbsp (45 mL) chopped shallots
1/2 green apple, peeled, cored and cut into 1/2-inch (1-cm) dice
2 tbsp (25 mL) unsalted butter
2 tbsp (25 mL) chopped fresh chives
3 oz (90 g) diced pancetta or bacon, sautéed until crisp
Small sprigs of chervil or parsley
1. In a pot on high heat, add vegetable oil. Add onions and sauté for 2 minutes or until softened. Stir in shallot, leek and garlic. Stir together for another 2 minutes. Add potatoes, stock and squash. Bring to boil, reduce heat and simmer, covered, for 25 minutes or until vegetables are soft.
2. Purée in food processor or blender until smooth. For an extra smooth texture, strain soup through a strainer using the back of a ladle to force the soup through.
3. Return to heat, add whipping cream and bring soup to boil. Add salt and pepper as needed. If soup is too thick, thin it with a little extra stock.
4. To make garnish, heat olive oil in skillet, stir in chanterelles, shallots and green apple. Sauté until all liquid from chanterelles evaporates and the mushrooms are cooked, about 3 minutes. Stir in butter and chives and remove from heat.
5. To serve, pour soup into six soup plates. Divide garnish among the plates. Sprinkle with pancetta and top with a sprig of chervil.
Serves 6
Squash Soup with Sautéed Chanterelles
AUTUMN 1999
BY LUCY WAVERMAN
Chef Tony de Luca at Hillebrand's Vineyard Café uses the best seasonal ingredients available on the Niagara peninsula. For this soup, he chooses a squash variety such as acorn, buttercup, Hubbard or butternut. If chanterelles are not available, substitute with oyster mushrooms.
1 tbsp (15 mL) vegetable oil
1/2 cup (125 mL) chopped onion
3 tbsp (45 mL) chopped shallots
1 leek, white part only, chopped
1 tsp (5 mL) chopped garlic
1 cup (250 mL) peeled and chopped potato
4 cups (1 L) vegetable stock or water
4 cups (1 L) chopped squash
1/2 cup (125 mL) whipping cream
Salt and freshly ground pepper to taste
Garnish:
1 tbsp (15 mL) olive oil
1/2 lb (250 g) chanterelle mushrooms, trimmed and cleaned
3 tbsp (45 mL) chopped shallots
1/2 green apple, peeled, cored and cut into 1/2-inch (1-cm) dice
2 tbsp (25 mL) unsalted butter
2 tbsp (25 mL) chopped fresh chives
3 oz (90 g) diced pancetta or bacon, sautéed until crisp
Small sprigs of chervil or parsley
1. In a pot on high heat, add vegetable oil. Add onions and sauté for 2 minutes or until softened. Stir in shallot, leek and garlic. Stir together for another 2 minutes. Add potatoes, stock and squash. Bring to boil, reduce heat and simmer, covered, for 25 minutes or until vegetables are soft.
2. Purée in food processor or blender until smooth. For an extra smooth texture, strain soup through a strainer using the back of a ladle to force the soup through.
3. Return to heat, add whipping cream and bring soup to boil. Add salt and pepper as needed. If soup is too thick, thin it with a little extra stock.
4. To make garnish, heat olive oil in skillet, stir in chanterelles, shallots and green apple. Sauté until all liquid from chanterelles evaporates and the mushrooms are cooked, about 3 minutes. Stir in butter and chives and remove from heat.
5. To serve, pour soup into six soup plates. Divide garnish among the plates. Sprinkle with pancetta and top with a sprig of chervil.
Serves 6
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