Roast Kabocha Soup With Lemon Grass Cream
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
42
Spice
56
Sweetness
47
Sourness
48
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Thyme Leaves (picked)1
Salt6 tbsps
Olive Oil1 cup
Heavy Cream1 small
Carrot (roughly chopped)1 small
Onion (spanish, roughly chopped)6 cups
Chicken Stock (heated)Directions:
1
Preheat oven to 350 degrees F
2
Season inside of the kabocha with thyme, salt and pepper and rub with 4 tablespoons oil
3
Place onto a roasting pan flesh side up, and roast until caramelized and cooked through, about 25 minutes
4
Let cool slightly
5
In a small saucepan combine the cream with the lemon grass and reduce by half
6
Strain into another small pan and hold warm
7
In a medium pot over high heat, add 2 tablespoons oil
8
Add the carrots, onion and leek and cook until browned
9
Add the hot stock, reduce the heat to medium, and season, to taste
10
When the squash is done, remove the cooked flesh from the squash and add to the pot
11
Transfer the contents of the pot, in batches, to a blender and blend until smooth
12
Strain through a fine sieve into a second pot and reduce until desired consistency is achieved
13
Season, to taste
14
Serve soup in a warm soup bowl, and gently swirl in a dollop of the cream reduction
15
Garnish with chives