Savory Butternut Squash Soup

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Plating Assignment: 2 of 4
This savory butternut squash soup consisted of a laundry list of ingredients including butternut squash, bitter kale, and salty bacon. In addition, I added sage and Eastern spices. In the process of making the soup, I used the following techniques: sweating of mirepoix, reducing of wine, skimming of impurities, simmering of soup, blanching of kale, pureeing of soup, sautéing of sage. Cooking the soup was really a matter of cooking ingredients (sometimes separate, sometimes together), layering flavors, and tasting as I went. I also relied on my nose to help me as I went. If it doesn’t smell right, it rarely is. More…

Plating Assignment: 2 of 4

This savory butternut squash soup consisted of a laundry list of ingredients including butternut squash, bitter kale, and salty bacon. In addition, I added sage and Eastern spices. In the process of making the soup, I used the following techniques: sweating of mirepoix, reducing of wine, skimming of impurities, simmering of soup, blanching of kale, pureeing of soup, sautéing of sage. Cooking the soup was really a matter of cooking ingredients (sometimes separate, sometimes together), layering flavors, and tasting as I went. I also relied on my nose to help me as I went. If it doesn’t smell right, it rarely is.

Blanching the kale was important to the final visual of the soup to add another color. The final dish looked inviting and smelled slightly exotic. I added small fried potato cubes to the warmed bowls at the end and sprinkled a bit of the leftover bacon bits and crispy sage; adding some height to the dish. The spice level was perfect and the potatoes and sage added wonderful texture and variation in color that I think the soup needed.

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