inthekitchen
Butternut Squash and Shrimp Bisque
Using shrimp stock puts a flavourful twist on this fall classic.
INGREDIENTS
1/2 cup salted butter, clarified
1 medium sized onion, finely diced
1 clove garlic, ground
1 cup cubed butternut squash
1 cup flour
3 1/4 cups shrimp stock
1 1/2 tsp fresh ginger, ground
zest from 1/4 orange
pinch cinnamon
pinch cumin
salt and pepper, to taste
1 1/2 cups heavy cream (35%)
2 small bay leaves
6 cheese crostini
1 Tbsp chives, chopped
2 Tbsp crispy onions (optional)
METHOD
1. In a sauce pot over medium
heat, add butter, onions, garlic
and butternut squash. Sauté until
tender.
2. Reduce the temperature to low
and add flour, mixing thoroughly to
blend.
3. Increase the temperature to
medium high and slowly add
the cold shrimp stock while
continuously whisking, until
smooth. Bring soup to a rolling
boil and cook for 3-5 minutes while
constantly whisking.
4. Reduce the temperature to
medium and add the ginger, orange
zest, cinnamon, cumin, salt and
pepper. Simmer for 1 hour.
5. Reduce the temperature to low
and slowly add the cream while
whisking constantly to prevent
curdling. Increase the temperature
to medium high and return to boil
for 1 minute.
6. Reduce the temperature to low,
add the bay leaves and simmer for 5
minutes. Remove bay leaves.
7. Remove soup from the burner and
carefully purée with an immersion
blender.
8. Adjust seasoning and serve
immediately. Garnish with chives, a
crostini and crispy onions.
Yield 6 servings
ciao! / oct/nov / two thousand sixteen
17