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Soup of the Day 20101025

Thick Butternut-ginger: velouté base (chicken stock from backs and mirepois, white parts of leek, cloves of garlic, butter, flour, salt, nutmeg, simmer, quench, and blend with hand-blender), butternut squash, sweet potatoes, carrot, winter savory, fresh thyme, minced ginger, heavy cream. Add a teaspoon of brandy and sprinkle with toasted almonds.

Made a lot (8 quarts) of this to clear out some of the CSA bulk and a slightly wounded butternut that would not last until November. Now I have about 6 quarts of heavy concentrate to can today, and no time to do it in. Maybe tonight.