Friday, January 29, 2010

Y'all come for Butternut Squash and Apple Soup with Brie Crostini

The Carolina Inn in Chapel Hill, N.C., known as the University of North Carolina's living room, has much to recommend it. A place on the National Register of Historic Places, a AAA Four Diamond Award and membership in the Historic Hotels of America, for starters.

For cold winter nights and a ladle of comfort in the Carolina Crossroads Restaurant, Executive Chef Jimmy Reale has the perfect recipe.

Bet you'll think so too.

Butternut Squash and Apple Soup with Brie Crostini
Ingredients for Soup:

1 Tbs. Vegetable Oil
8 lbs. Butternut Squash, peeled & medium chop (be sure to clean all seeds from cavity)
½ cup White Onion, medium chop
½ cup Carrots, peeled and medium chop
½ cup Celery, medium chop
1 gal. Chicken Stock
2 cups Apple Cider
½ cup Half & Half
1 tsp. Nutmeg, ground
2 tsp. Thyme, chopped
1 Tbs. Cider Vinegar
Salt and Pepper to taste
2 tsp. Rosemary-chopped

Ingredients for Crostini:
Small Baguette- cut into ¼ inch slices
Extra Virgin Olive oil
Small round of Brie Cheese

Method for Soup:
1. In a large pot, over medium heat, place oil.
2. Add Onions, Carrots and Celery and sauté for about 2-3 minutes.
3. Add Butternut Squash and season with salt and pepper, then sauté for additional 4-5 minutes.
4. Add Chicken Stock, Apple Cider, Nutmeg, Thyme, Rosemary and cook until Squash is soft.
5. Add Half & Half and cook for additional 10 minutes on low heat.
6. Take off heat and puree with hand blender or tabletop blender
7. Add Cider Vinegar and season with salt and pepper

Method for Crostini:
1. Place sliced Baguette on small sheet pan.
2. Drizzle with Extra Virgin Olive Oil.
3. Slice Brie into slices thick enough to cover Baguette.
4. Bake in 325 degree oven for 5 minutes or until bread is crunchy and Brie is soft.

No comments:

Post a Comment