Apple Butternut Bisque
Ingredients:
| 2gl |
Chicken stock |
| 1ea |
Sweet onion julienne (large) |
| 10lbs |
Butternut squash (peeled weight) |
| 6ea |
Pan peeled/cored and sliced granny smith apples |
| 2oz |
Applejack liquor |
| 1tsp |
Cumin |
| 1tbs |
Cinnamon |
| to taste |
Salt and white pepper |
Procedure:
Oil salt and pepper squash then roast for about 35-45 minute, just trying to lightly caramelize the outside of the squash while cooking it through slightly. Sauté off the onions then add the apples; add the spice when the cartelization is complete. Quickly flambe with the apple jack. Add stock and squash bring to a boil then reduce heat to a simmer and cook for about 2 1/2 to 3 hours.
|
