Butternut Squash Vichyssoise

Butternut Squash Vichyssoise
Serves 4
Butternut Squash Vichyssoise from Chef Nathanial Zimet of Boucherie.
Write a review
Print
Ingredients
  1. 5½ cups chopped white cauliflower florets (about 1½ pounds)
  2. 5 cups chopped butternut squash flesh (about 1½ pounds)
  3. ½ white onion, chopped
  4. 8 dried bay leaves
  5. ½ bunch lemon thyme
  6. 8 garlic cloves
  7. 4 cups heavy whipping cream
  8. 2 tablespoons whole buttermilk
  9. 2 teaspoons salt
  10. ¼ teaspoon ground white pepper
  11. 2 cups whole milk
  12. Garnish: Pickled Fennel (recipe follows)
  13. Butternut Squash Garnish (recipe follows)
  14. green coriander flowers
Instructions
  1. In a large Dutch oven, combine cauliflower, squash, onion, bay leaves, thyme, garlic, and cream. Cover, and cook over medium-low heat, stirring occasionally, until butternut squash and cauliflower are softened and colorless, about 1 hour. Let cool slightly, and remove bay leaves and thyme.
  2. Transfer mixture to the container of a blender, and process until smooth. Using a fine-mesh sieve, pour mixture into a large bowl. Add buttermilk and salt and white pepper to taste. Add milk until desired consistency is reached; cover, and refrigerate until chilled. Serve with Pickled Fennel, Butternut Squash Garnish, and coriander flowers, if desired.
Louisiana Cookin https://www.louisianacookin.com/
Pickled Fennel
Yields 3
Write a review
Print
Ingredients
  1. 1 fennel bulb, sliced
  2. 1¼ cups white balsamic vinegar
  3. ½ cup water
  4. 1 teaspoon white peppercorns
Instructions
  1. In a heatproof 1-quart jar, add fennel. In a small saucepan, combine vinegar, ½ cup water, and peppercorns, and bring to a boil over medium-high heat. Pour vinegar mixture over fennel; cover, and refrigerate overnight. Refrigerate up to 1 week.
Louisiana Cookin https://www.louisianacookin.com/
Butternut Squash Garnish
Write a review
Print
Ingredients
  1. 1 cup fresh diced butternut squash
  2. ¾ cup orange juice
Instructions
  1. In a medium saucepan, combine butternut squash and orange juice.
  2. Cook over medium heat until tender.
Louisiana Cookin https://www.louisianacookin.com/

LEAVE A REPLY

Please enter your comment!
Please enter your name here